This vibrant Beet Gnocchi is made with tender beets and potatoes, combined with sage and walnuts in a delicious brown butter sauce. It's a delightful vegetarian dish that can be enjoyed any time of the day.
1: In a large pot, cook the diced potatoes in cold water until very tender, 15ish minutes. Drain and place in a bowl.
2: In a food processor, add the beets and process until smooth and then place in the bowl with the potatoes.
3: In the bowl, add 2 tbsp Becel Plant Based Brick, salt, and nutritional yeast. Mash everything together with a potato masher.
4: Add 1/2 cup of flour at a time and mix to incorporate. Keep adding flour until a slightly sticky dough ball forms.
5: Turn the ball onto a flour work surface and knead to bring together, you might need to add a little bit more flour at this point. Bring into 4 balls.
6: Roll each ball into long lines. Cut the line into bite size pieces.
7: Bring a large pot of salted water to a boil and add the pieces of cut up gnocchi. They should only need to cook for a few minutes. When they start to float, they are done.
8: Preheat a large pan with 2 more tbsp of Becel Plant Based Brick, add the walnuts and sage and the cooked gnocchi. Stir to make sure every piece is covered in buttery goodness. Serve up and top with your favourite parm!
