Beetroot Ricotta Gnocchi

Serves 4
Time 30 minutes


For the gnocchi:
250g ricotta
1 egg, beaten
80g parmesan, grated, plus extra to serve
½ cup beetroot, grated
80g plain flour, extra for dusting
½ cup breadcrumbs
Salt and pepper to season

For the sauce:
100g butter
½ red onion, chopped
1 clove garlic, chopped
1 tbsp extra virgin olive oil
Salt and pepper to season
½ bunch chives, roughly chopped
½ bunch parsley, roughly chopped
1 cup peas
250g baby spinach


To make the gnocchi, in a bowl, add the ricotta, parmesan, beetroot, flour and breadcrumbs. Make a well in the centre and pour in the beaten egg, season with salt and pepper, then stir gently until just combined. There should be a little bit of spring to the dough when pressed – if not, add a little more flour.

Gently knead into a ball then cut into thick strips, dust with flour and roll each strip into logs. Cut logs into small pieces – about 2cm long – and set aside.

To make the sauce, in a heavy based saucepan over medium heat, add the butter, garlic, onion and extra virgin olive oil, and season to taste. Once the onion has softened and is translucent, add the herbs, peas and spinach, and allow the spinach to wilt down slightly.

In a large pot of salted boiling water, add the gnocchi, ensuring you don’t overcrowd the pot, and stir gently. Once the gnocchi rises to the top, remove it from the water and place directly into the pan with the sauce. Toss to combine then turn off the heat.

Serve with a sprinkling of grated parmesan.