Beetroot and goat’s cheese gnocchi

This gnocchi recipe sees the tried and true combo of beetroot and goat's cheese come together to create a delicious vegetarian salad packed with vibrant flavours and colours

By Jennene Plummer
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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  • 500 gram packet potato gnocchi
  • 100 gram butter
  • 2 shallots, finely chopped
  • 6 garlic cloves, sliced
  • 2 teaspoon baby capers
  • 450 gram can baby beetroot, drained (see recipe tip)
  • 150 gram packet baby salad leaves
  • 150 gram goat’s cheese
  • dill sprigs, lemon wedges to serve


  • 1
    Cook gnocchi following packet instructions. Drain and set aside.
  • 2
    In a large frying pan, melt butter on medium. Sauté shallots, garlic and capers for 2-3 minutes until tender. Add gnocchi and cook for a further 2-3 minutes until golden.
  • 3
    Toss beetroot and salad leaves through. Serve topped with crumbled cheese and dill sprigs. Accompany with lemon wedges.


  • If preferred, use pre-cooked fresh beetroot, cut into wedges.