Dinner/ Fodmap

Turmeric Gnocchi with Golden Beet Fennel Sauce

Turmeric Gnocchi with Golden Beet Fennel Sauce

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Serves: 2 Cooking Time: 30-45 min


  • For the sauce:
  • 1 large Roasted Golden Beet, 250 g (previously roasted and peeled or roast covered in aluminum foil at 375 for 45 min or until tender)
  • 100g sliced fennel
  • zest and juice from 1 lemon
  • 20 g miso paste
  • 1 in grated ginger
  • 1/4 cup water
  • 2 oz goat cheese ( wild blueberry, lemon and thyme flavored from Vermont creamery is what I used here)
  • Pasta and Topping:
  • 110 g Turmeric Gnocchi
  • 4 slices of prosciutto
  • Freshly ground pepper



Bring a large pot of heavily salted water to a boil while you prep the sauce ingredients.


Use a mandolin or finely chop the fennel and place it into a microwave safe bowl. To that bowl, add the roughly chopped roasted beet and all other ingredients. Microwave on high for 2 minutes and transfer to a blender before blending on high so everything comes together in a smooth sauce. Transfer sauce to a large shallow pan and put on simmer.


Once the salted water boils add the gnocchi to cook for 8 minutes.


While the gnocchi cooks and the sauce warms up, put the broiler on on your oven. Place the prosciutto in random chunks on a baking sheet and under the broiler for 3 minutes and shut broiler.


Drain the gnocchi and add it to the warmed vegetable sauce, give it a stir and plate it right away into bowls. Top with the browned prosciutto, a few twists of freshly ground pepper and optional to add parmesan. Serve it up with both a fork and spoon to get into that saucy goodness.


Can't find the turmeric gnocchi used in the recipe? Use a regular dried gnocchi and add in 1 tsp of turmeric powder.


Picked up the turmeric gnocchi on a visit to Eataly last time I was in NYC.  It is not gluten free as a standard gnocchi would be, as its made with flour instead of boiled potato so if you are allergic to gluten go with a different brand.  If you dont want to place an online order or venture to a Eataly location, I’ve got you covered on a Plan B in the notes section.

Having some roasted beets from another meal, and fennel that came through my misfits box in lieu of my ordered cilantro, I decided to take a bit of both and whip it up into a creamy, oil free and healthy plant based vegetable sauce. The roasted sweet and tender golden beets blend in, almost too perfectly with the yellow turmeric gnocchi. Add to that earthy and pungent fennel, the umami miso and lil creamy goat cheese and your taste buds aren’t going to know what hit them. All flavor profiles are touched in this and it comes together in under 30 minutes. That is of course providing you have already some roasted beets, if you dont thats ok chill, you can roast 1 beet in about 45 minutes or less depending on your oven and then just add it directly to the blender once you can handle it to peel and chop it.

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