I haven’t spent much time on the allotment this year. What with opening up a cafe, settling into a rhythm of freelance work and just general family life it’s been hard to get there on a regular basis. My crops have suffered as a result but if there’s one veg that never lets me down it’s beetroot.
I planted quite a lot in late Spring and as I’ve run in and out with watering duty it’s caught my eye with a mental note of “I must pick some next time”. Well “next time” turned from days to weeks to a few months and when I finally got around to pulling it out last week, here are just some of the giants I found.
I have so many ideas for using up this bounty but the colour was just too irresistible for pasta again. Instead of beetroot tagliatelle like last time I opted for gnocchi as the leaves were good eating for a pesto. It was earthy as you’d expect, rather sweet and enormously filling.
Beetroot Gnocchi
Notes
To make the beetroot gnocchi
I served these tossed with beetroot leaf pesto which I made using about 20 beetroot leaves (around 500g), 200g sunflower seeds, 5-6 tbsp of extra virgin olive oil and the juice of half a lemon. I put all these ingredients into a food processor and whizzed them up to a nice puree. We also had some broad beans in the freezer so I scattered those on top too.
I’ve joined a few blogs in celebrating this abundance of extra veg in my kitchen this month. If you haven’t visited them before they’re full of lovely, easy ideas: Veggie Desserts, Utterly Scrummy and Fuss Free Flavours
Do you make gnocchi with different types of vegetables? What sauces do you serve it with?
Some gnocchi inspiration
- Felicity Cloake’s How to make the perfect gnocchi (theguardian.com)
- Beetroot Gnocchi with Spicy Coconut Sauce (indiansimmer.com)
- Allotment Gnocchi (thevegspace.co.uk)
- Toasted gnocchi salad (amuse-your-bouche.com)
I never made gnocchi, yet another I have not made before! this really tempting. I volunteer in a community garden, I’m going this afternoon, will definitely get some beetroots. thanks for the inspiration
It’s such an easy one for when the girls get home. Especially if you have leftover mashed potato.
So pretty!
Thank you 🙂
Gorgeous gorgeous colour and love the idea to dress with pesto made from its leaves. We have never had good luck growing beetroot, we’re not good at thinning out the seedlings and then watering regularly!
I will tell you a secret. I never thin the seeds out either. We plant the whole packet out and generally the biggest beet survives. Or they all kinda grow up next to each other and look all twisted and interested. Just reinforces the fact that it’s fine to eat gnarly veg so I don’t mind.
I don’t mind gnarly at all but ours don’t grow big at all. But we’re putting lots of compost in this autumn to enrich soil so maybe next year!
What a wonderful colour. I have been meaning to make sweet potato gnocchi, but now I am thinking that I need to make these first.
I love the idea of sweet potato gnocchi. I am planning to grow sweet potatoes next year as there are a few different varieties out there that you can’t usually find in the shops. Such a cheap meal option too.
I LOVE beets! And this recipe looks delicious!! Here’s a recipe using beet pesto I created this summer that I thought you might be interested in! http://neverbeenso.com/2015/09/22/beet-spinach-goat-cheese-pizza/
Brilliant. Thanks for the link. Recipe looks really good and I love how you;ve used it on pizza too
Love the idea of putting beetroot in gnocchi! So stunning.
Thanks Becca 🙂
Wow i never would have thought of this – such a pretty end result toO!
Thank you. Checkout the link for the tagliatelle. That’s equally pretty 🙂
What amazing beetroot and what a great use for them. A perfect autumn supper!
Thank you Jo. Yes a wonderfully colourful autumn supper
What a beautiful colour! I love this. I might have a few golden beets to pick still, if they are also huge I know what I might try now. Havent made gnocchi yet but would love to.
i really must deviate away from my trusty Boltardy variety. Last year we grew Chioggia which were the lovely stripey variety. I love the golden yellow ones. Which variety do you grow?
I actually have no idea! We just bought them as mini plants to grow on. Going to grow more next year though, proper red ones so may try Boltardy.
I didn’t thin my beetroot out so even though I left mine in the ground for ages too, mine were golfballs sized! I agree about the leaves – they are so tasty, and pesto is always a good call with leaves cut from garden veg. I tend to stir fry them with lemon, chilli and maybe a smashed, salted anchovy filet and eat with pasta and grated Parmesan. Those gnocchi look seriously gorgeous, and as you say, filling too. Pretty pictures. xx
Love the idea of adding the anchovy fillet. I rather miss the golfball sized ones actually as they make for good pickling
The colour is stunning and I bet it has a deep earthy flavour. Lovely!
Thanks Stuart. Yes the colour doesn’t mute at all during cooking. Makes the dreary days of winter pale into insignificance
You have made me fall in love with beetroot. Pinning to try later.
aaaah that’s nice to hear. I have a whole Pinterest board on beets!
Wow, what a beautiful colour, that looks fabulous! I love making homemade gnocchi, so much better than the vacuum-packed supermarket stuff! Thanks for linking to my allotment gnocchi.
Thank you and it was a pleasure to link to a like minded blog 🙂
These look fantastic! I love the combination of green soya beans against purple gnocchi. Great visual impact and I bet the taste and texture is fabulous too.
Thank you Sarah. We made them again last night but the girls wanted pale pink so we added a bit less beetroot and a bit more potato. This time with nasturtium pesto
These look gorgeous – love the idea and the colours 🙂
Thank you. They are just pure comfort food. Glass of wine and a big bowl of these
I remember the beautiful beetroot pasta you made. These gnocchi look wonderful – not just the colour but the pesto’s and toppings. Gorgeous
Thanks Nazima. I’ve just planted some more for early harvesting next year
What a beautiful recipe! I bet this tastes absolutely amazing! One of my 40 things to do before I turn 40 is to grow my own vegetables. The builders have only JUST finished with my garden, so I will start in the spring with a new plot and see what happens. 🙂
I wish you the best of luck. You have a challenging climate up there that’s for sure!
I love the idea of a beet leaf pesto I bet it is delicious, as well as using everything up! thanks for sharing with #extraveg
Thank you. GreAt linkie
I will be trying this, because we love both gnocchi AND beetroot in our house! I’m also a big fan of not wasting the beetroot leaves, so a pesto is a great idea too.
Lovely. Let me know how you get on