BEETROOT & FETA CAULIFLOWER GNOCCHI

This recipe is a take on Nadiya Hussain’s beetroot pasta, and the first time I made it I was shocked by how delicious it was with so few ingredients.

Plus, the colour?!

You can buy all these ingredients, including Sunny & Luna’s Cauliflower Gnocchi (which is one of your five a day!) on Ocado.

INGREDIENTS

Serves 2

Sunny & Luna Cauliflower Gnocchi

Approx 300g cooked beetroot

150g feta (50g for the sauce, 100g for topping)

Half a lemon

1 clove garlic

2tbsp Extra Virgin Olive Oil

A few sprigs of thyme

INSTRUCTIONS

Place the beetroot, 50g feta, the juice of half a lemon, garlic, and olive oil into a blender. Blend until smooth, then taste and season. Add a splash of water if the sauce feels quite thick. Blend again briefly to combine.

Pan fry the cauliflower gnocchi in a non stick pan with a little oil for 2 minutes, then add a splash of water and continue to cook for another 3 minutes until the gnocchi is crispy and golden.

In a small bowl, place the remaining feta, a good glug of olive oil, salt, pepper and thyme leaves. This is your topping.

Warm the beetroot sauce through, add the cauliflower gnocchi, top with the feta mix and enjoy!