Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Beet Gnocchi (My Heart Beets for you)

Gluten-Free Vegan Serves 4

  • 1 Medium Beet Greens Trimmed, Peeled, & Quartered
  • ½ Cup Vegan Parmesan Cheese Grated
  • 1 Large Sweet Potato Peeled & Quartered
  • ½ Cup Vegan Butter
  • 1 Flax Seed Egg (3 TBsp Water mixed with 1 Tbsp Ground Flax Seed)
  • 2 tsp Sea Salt
  • 1 ½ Cup Gluten-Free Flour (I use almond or quinoa flour for this)
  • 2 TBsp Fresh Sage Chopped


Prep Work

Preheat oven to 425 degrees F. Place beets and sweet potato on a cookie sheet (covered in non-stick preventive of your choice). Roast for 20-30 minutes or until fork tender. Remove from the oven and let cool for 5 minutes. Transfer the beet into a blender with flax seed egg, cheese, and salt. Blend until completely smooth. Take the potato and place it into a ricer (if you don’t have one you can use a grater using gloves they will still be hot!). In a large bowl combine beet mixture and potato. Gently fold them together, do not over mix them. Add ½ cup of flour at a time, folding in until dough comes together. You may not need the whole 2 cups! Once a pliable dough is formed that is tender but not sticky when handled. Divide it into 8 portions. 


Roll each portion into a rope (½ inch thick). Cut into 1 inch pieces until all dough has been prepared. Bring a medium pot of well salted water to boil. Add 8-10 gnocchi to water at a time and remove them once about 30 seconds after they start to float. Transfer from the water to a dish removing as much water as possible. Once all pasta has been cooked in a medium pan melt butter until just beginning to bubble. Add 1 Tbsp of Sage and half of the gnocchi and saute for about 1 minute. Remove the first batch of pasta and add in the remaining. Top with additional sage and cheese and enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top