Ingredients
Method
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.
Note
- If preferred, use pre-cooked fresh beetroot, cut into wedges.