Name: Beetroot and goat’s cheese gnocchi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram packet potato gnocchi; 100 gram butter; 2 shallots, finely chopped; 6 garlic cloves, sliced; 2 teaspoon baby capers; 450 gram can baby beetroot, drained (see recipe tip); 150 gram packet baby salad leaves; 150 gram goat’s cheese; dill sprigs, lemon wedges to serve

Beetroot and goat’s cheese gnocchi

This gnocchi recipe sees the tried and true combo of beetroot and goat's cheese come together to create a delicious vegetarian salad packed with vibrant flavours and colours

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

500 gram packet potato gnocchi

100 gram butter

2 shallots, finely chopped

6 garlic cloves, sliced

2 teaspoon baby capers

450 gram can baby beetroot, drained (see recipe tip)

150 gram packet baby salad leaves

150 gram goat’s cheese

dill sprigs, lemon wedges to serve

Method

1.Cook gnocchi following packet instructions. Drain and set aside.

2.In a large frying pan, melt butter on medium. Sauté shallots, garlic and capers for 2-3 minutes until tender. Add gnocchi and cook for a further 2-3 minutes until golden.

3.Toss beetroot and salad leaves through. Serve topped with crumbled cheese and dill sprigs. Accompany with lemon wedges.