Yumi’s Beetroot Gnocchi with Walnut and Sage Burnt Butter

 Endless Possibilities with Yumi’s Roasted Beetroot dip

Serves 4



450g medium sized potatoes, washed
1 tub Yumi’s Roasted Beetroot dip
250g plain flour, plus extra to dust bench
100g salted butter
10 sage leaves
1/2 cup walnuts
Sea salt and freshly cracked black pepper


  1. Preheat fan-forced oven to 200ºC.  Wrap potatoes individually in foil then bake for 45-55mins until softened.  Allow to cool before mashing then passing through a fine sieve (or use a moulie if you have one).  Discard the skins.
  2. In a bowl combine the mashed roast potato, dip and flour.  Season with ½ tsp sea salt then mix well before turning out onto a lightly-floured surface.  Knead until smooth.
  3. Cut the dough into 8 equal portions and roll each into a 20cm long rope.  Cut each rope into 8 equal pieces.
  4. Bring a large saucepan of salted water to the boil.
  5. Meanwhile, melt butter in a large frypan over medium heat.  When the butter has melted, add sage leaves and walnuts and continue to heat until the butter becomes brown.  Set aside.
  6. Boil the gnocchi (depending on the size of your saucepan you may need to do this in 2-3 batches) until they are puffy and float to the surface.  Remove with a slotted spoon then toss in the burnt butter sauce and serve with cracked black pepper.
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