Beetroot Gnocchi with Mushrooms and Spinach


Prep Time: 1,5 hrs
Cook Time: 30 mins
Yields: 4


  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 3 small beetroots, cooked and peeled
  • 2 garlic cloves, minced
  • 2 large potatoes, cooked and peeled
  • 1-2 cups all-purpose flour + more if needed
  • For the Sautéed Mushrooms:
  • 400 grams mushrooms, sliced
  • 1 teaspoon ground basil
  • 1 teaspoon ground oregano
  • salt and pepper, to taste
  • 3 cups fresh baby spinach leaves


  1. Place beetroots, chia seeds and water in a blender and pulse until smooth. Set aside and let sit for 15 minutes.
  2. In a mixing bowl using a potato masher, mash the potatoes, add in beetroot mixture and flour. Mix everything to combine until soft dough forms. Lightly sprinkle the surface with flour and divide the ball of dough into 8 even sizes. Roll the reserved piece into a long rope (about 1/2” thick) and cut out 20 equal pieces. Roll each piece through a gnocchi paddle. Repeat until all the dough has been used.
  3. Bring a large pot of water to a boil. Season with a handful of salt. Let boil until the gnocchi rise to the surface. Once they come to the top remove and let them drain on a plate. You can also pan fry them on both sides until golden brown.
  4. In a frying pan sautée mushrooms with seasonings for 10 minutes until tender. Serve gnocchi warm with sautéed mushrooms and fresh baby spinach leaves. Enjoy!

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