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beetroot gnocchi with walnuts and goats cheese

Vegetarian food can become pretty repetitive and it's hard to cook something new for guests. This dish is really fresh, vibrant and hopefully something a bit different that everyone will love!

Ingredients & RecipePrint


  • 1 onion
  • 1 clove of garlic
  • 2 cooked beetroot
  • a glug of olive oil
  • a few dollops of creme fraiche
  • fresh gnocchi (250g)
  • a log of goats cheese (150g)
  • a handful of shelled walnuts
  • a handful of fresh tarragon


peel and roughly chop the onions and garlic.
dice the beetroot into small cubes.
heat a little oil in a saucepan and chuck in the onions and garlic to fry until soft, then add in the beetroot too.
spoon in a dollop of crème fraîche, stir and season.
blend the beetroot mixture in a food processor or with hand blender until smooth and creamy.
chop the tarragon leaves from the stalks.
heat a little more oil in a frying pan and chuck in the gnocchi to brown on all sides.
pour the creamy sauce over the gnocchi and heat gently for a minute or so with some of the tarragon.
tear up the goats cheese into small chunks.
toast the walnuts in a dry frying pan until brown and fragrant.
remove the gnocchi from the heat and serve a portion into a bowl.
toss over some goats cheese, walnuts and more tarragon leaves then serve immediately.

serves 2

beetroot gnocchi with walnuts and goats cheese

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