Beetroot Gnocchi

Beetroot Gnocchi

Beetroot Gnocchi

Try our NEW Beetroot Gnocchi made with cremini mushrooms, diced onions, fresh thyme, baby spinach, and crumbled goat cheese. Quick and easy recipe for any night! 

Beetroot Gnocchi

Yield 2 Servings 


½ bag 250g Beetroot gnocchi

¼ cup white onion, fine diced 

2 pc garlic cloves, minced

1 cup cremini mushrooms, sliced

1 cup white wine 

4 pc thyme, springs 

2 cups cream, 35%

2 cups baby spinach

¼ cup goat cheese, crumbled 

¼ cup almonds, chopped 


  • Sautee white onion and garlic until translucent, then add mushrooms

  • Deglaze with white wine, add thyme springs, reduce liquid by half

  • Stir in cream, reduce by half, season to taste, removed thyme springs  

  • Cook gnocchi in boiling salted water as per directions on bag

  • Remove gnocchi from water, add to sauce, stir in baby spinach

  • Garnish with chopped almonds and crumbled goat cheese 


Use extra cream by whipping it with some sugar

Add whipped cream to your favourite chopped fresh fruit, garnish with chopped almonds 

Full fat cream is usually used when making sauces; lighter cream tends to split when boiled 

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