EuropeanPasta / noodles

Ruby Beet Gnocchi

Tender ruby beetroot gnocchi, gently poached then seared on one side, over a silky lemony hemp and white-bean cream.

Eat nowLightContains gluten, soy
Hands-on33 minTotal time44 minEnergy761 kcalProtein40g
Recipe details
Kitchen project

Equipment: Hob, Grater, Blender

Keep chilled after cooking

Ruby Beet Gnocchi
Servings1 standard portionAdjust

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Standard portions

About 700 kcal per adult reference portion

Making 1 standard portion. Ingredients, instructions and Cooking Mode update together.

Doubling up barely adds effort and covers another mealtime.

Ingredients

Gnocchi

Hemp cream

Sear

Finish

Now we make

Method

Do the night before

  1. 1
    Defrost 130g cooked beetroot overnight in the fridge if using frozen
  2. 2
    Defrost 150g cooked white beans overnight in the fridge if using frozen

These steps sit outside the cooking-day clock.

33 min hands-on 44 min altogether
  1. 3
    Boil 180g floury potato whole or in large pieces until tender, then drain and return it to the dry hot pan for 1 minute so surface moisture escapes. Mash completely smooth while still warm
    πŸ– 4 minπŸ’€ 14 min unattended
  2. 4
    Pat beetroot very dry, grate it finely and squeeze firmly in a clean tea towel
    πŸ– 3 min
  3. 5
    Mix the squeezed beetroot through the mashed potato with 1 pinch salt, then fold in 75g spelt flour only until a soft dough holds together; prolonged kneading makes the gnocchi tough
    πŸ– 3 min
  4. 6
    Divide the dough into three pieces on a lightly floured surface, roll each into a 2cm rope and cut into thumb-width ruby pillows. Press each lightly with a fork for ridges, keeping the shapes rustic rather than adding more flour
    πŸ– 8 min
  5. 7
    Blend white beans, 15g hemp seed, 8g nutritional yeast, 65ml soy milk, 16ml lemon juice and Β½ clove garlic until completely smooth. Warm gently in a wide pan without boiling and season to taste
    πŸ– 4 min
  6. 8
    Lower the gnocchi into a wide pan of gently boiling salted water. As each piece rises to the surface, give it 30 seconds more, then lift it out with a slotted spoon; aggressive boiling can break the tender dough
    πŸ– 5 min
  7. 9
    Heat 3ml olive oil in a non-stick pan and place the drained gnocchi in one layer. Leave undisturbed for 2-3 minutes so one side develops a thin golden crust while the centres remain tender
    πŸ– 3 min
  8. 10
    Spread the warm hemp-white-bean cream across a plate, arrange the ruby gnocchi crust-side up and tuck 35g rocket between them. Finish with torn 6g dill and 1 pinch black pepper
    πŸ– 3 min

Look under the lid

Nutrition details

Nutrition is shown for one standard portion, not the whole batch selected above.

Explore full nutrition

Nutrition summary

At a glance

Higher inPhosphorusFibreFolate
Lower inVitamin AVitamin ECalcium

Calories

761kcal

36%
Top contributors
Spelt Flour Β· 31%White Beans Β· 20%Potato Β· 19%
21% cal

Protein

40.2g

64%
Top contributors
White Beans Β· 31%Spelt Flour Β· 27%Hemp Seed Β· 12%
61% cal

Carbs

116.5g

Top contributors
Spelt Flour Β· 35%White Beans Β· 26%Potato Β· 24%
18% cal

Fat

14.9g

21%
Top contributors
Hemp Seed Β· 49%Olive Oil Β· 18%Spelt Flour Β· 12%

Small numbers, big impact

Everyday essentials

Fibre33.54g
114%
Top contributors
White Beans Β· 47%Spelt Flour Β· 24%Potato Β· 11%
Vitamin B122.08ΞΌg
87%
Top contributors
Nutritional Yeast Β· 62%Soy Milk Β· 38%
Vitamin D0.78ΞΌg
5%
Top contributors
Soy Milk Β· 100%
Iodine0.00ΞΌg
0%
Iron11.13mg
62%
Top contributors
White Beans Β· 32%Spelt Flour Β· 30%Hemp Seed Β· 11%
Zinc6.86mg
62%
Top contributors
Spelt Flour Β· 36%White Beans Β· 23%Hemp Seed Β· 22%
Calcium322.91mg
32%
Top contributors
White Beans Β· 32%Soy Milk Β· 25%Rocket Β· 17%

Nutrients food alone won't reliably cover

These three are commonly under-consumed across all diets, not just plant-based ones - the difference is mainly B12, which has no whole plant food source at all.

  • Vitamin B12: is absent from whole plant foods entirely - the number above only reflects fortified ingredients (nutritional yeast, fortified soy milk). A reliable B12 supplement or fortified source is the standard recommendation for a fully plant-based diet, regardless of what any single day's total shows.
  • Omega-3 (EPA/DHA): most people fall short here regardless of diet - the typical omnivore diet doesn't include much oily fish either. This app only tracks ALA, the plant form (flax, walnuts, hemp, chia). The body converts some ALA to EPA and very little to DHA - the forms most directly used by the brain, eyes and heart - and that conversion is inefficient. An algae-oil supplement is the usual plant-based way to get EPA/DHA directly; it won't show up as an ingredient in any recipe here.
  • Vitamin D: deficiency is widespread across all diets, not just plant-based ones - it's mostly absent from whole plant foods here, and even the fortified soy milk and yogurt tracked don't cover the full target from food alone. Reasonable sun exposure or a D2/D3 supplement is the standard recommendation.

Not medical advice - if you're eating fully plant-based long-term, it's worth a conversation with a GP or dietitian, and a blood test is the reliable way to check where you actually stand.

See the full supplement guide (incl. creatine) β†’
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