Beetroot gnocchi with crispy garlic sage
Ingredients
- 2 uncooked beetroot stems trimmed (250g)
- 2 baking potatoes (400g)
- 100g plain wholemeal spelt flour plus extra for dusting
- 1 tbsp olive oil plus extra to serve (optional)
- 2 garlic cloves thinly sliced
- 1 tbsp chopped sage leaves
- 160g baby spinach leaves
- finely grated parmesan or vegetarian hard cheese, to serve
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