Brighten up your dinner plate with this pillowy Beet Gnocchi topped with walnuts, mint, and fresh lovage.
This gluten-free dish takes homemade gnocchi to a whole new level! Instead of using traditional potatoes, this Paleo-friendly recipe swaps in beets for color and sweet potatoes for pasta-like texture. Added lovage adds a pop of green for garnish while boosting anti-inflammatory properties. (1) If you don’t have lovage, feel free to use fresh parsley instead.
Beets are loaded with properties that can help lower blood pressure and decrease inflammation in the body. As a high-fiber food, beets can also help detox the body, and even boost athletic performance. Look for beets with greens still intact and a texture that is firm and reddish-purple in color.
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Start by removing the greens from the beet and rinsing both beets and sweet potato before roasting. Wrap each beet and sweet potato in tin foil and roast in the oven for 45-60 minutes, or until fork tender. Remove from the oven and set aside until they are cool enough to handle. Note: Take caution when working with beets since they are quite messy and prone to staining.
Next, peel off the skin and chop the beets and sweet potato into chunks. Add the beets, sweet potato, and lemon juice to a food processor. Add half the amounts of garlic and olive oil, making sure you reserve the rest for later. Blend until smooth and then combine with tapioca starch, eggs, salt, and pepper.
Transfer to a clean surface (remember, beets stain, so use a surface you can easily clean) and lightly dust with additional tapioca starch. Knead the dough with your hands for five minutes, adding more starch if the dough is too sticky. Note: Be careful not to add too much starch since it may cause your gnocchi to be too tough and hard to eat. Roll the dough into a 16-inch log and cut into 48 equal pieces, roughly measuring ⅓-inch for each slice. Form each slice into a ball and gently press down on them with a fork to create a mark.
When ready to cook, bring a large pot of water to a boil and add gnocchi. Wait for them to float to the top (about five minutes) and continue to boil for an additional minute. When ready, use a slotted spoon to scoop them out and place them on a large dish. Add the remaining olive oil and minced garlic on top. Finish garnishing with fresh lovage, mint, and walnuts. Serve warm and enjoy!
Beet Gnocchi with Walnuts + Lemon Mint
Beet Gnocchi with Walnuts + Lemon Mint
- Large pot
- Large mixing bowl
- Food processor
- 4 small beets
- 1 large sweet potato
- ¾ cup tapioca starch
- 2 eggs
- ½ cup olive oil
- 4 garlic cloves, minced
- 2 T lemon juice
- ½ cup fresh mint, chopped
- ½ cup fresh lovage, chopped
- ½ cup walnuts, chopped
- ½ t freshly ground black pepper
- ½ t sea salt
- Preheat the oven to 400°F.
- Wrap each beet and sweet potato in aluminum foil and roast them on a baking pan in the oven for 45-60 minutes. When finished, remove from oven and let cool, before peeling off the skin.
- Chop the beets and the sweet potato into chunks, then place them into a food processor with lemon juice. Add half the amount of garlic cloves and olive oil, reserving the rest for later. Blend until smooth and set aside.
- In a separate mixing bowl, crack the eggs and whisk. Stir in the tapioca starch, salt, and black pepper until well combined. Then add to the food processor with the beet mixture.
- Blend everything together until a sticky dough is formed. Then, transfer onto a clean surface and lightly dust with tapioca starch. Knead with your hands until smooth. Add an extra tablespoon of tapioca starch if needed, but no more than half a cup in total.
- Make a ball and roll it out into a 16-inch log. Cut the log into 48 equal pieces, roughly ⅓-inch for each slice.
- Roll each slice into a ball and gently press down with a fork to make a mark.
- Bring a large pot of water to a boil and add the gnocchi. Cook for about five minutes. When they begin to float to the top, let them boil for an additional minute.
- Place the gnocchi in a dish and drizzle with the rest of the olive oil. Top with the remaining garlic and sprinkle generously with mint, lovage, and walnuts. Serve warm and enjoy!
Tip: For a crispier texture: After boiling, sauté the gnocchi with olive oil on a pan for 30 seconds on each side.
Looking for Paleo ingredients? Here’s what we recommend:
Extra virgin olive oil (Sky Organics)
Try these other Paleo beet recipes: