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HEALTH TREND

Beetroot gnocchi with crispy garlic & sage

There’s something satisfying about gnocchi. Although it’s usually made with potato, beetroot is a great addition to the mix, adding to your five-a-day and imparting vibrant colour.

SERVES 2 PREP 30 mins COOK 1 hr 4 mins EASY V

2 uncooked beetroot, stems trimmed (250g)2 baking potatoes (400g)100g plain wholemeal spelt flour, plus extra for dusting1 tbsp olive oil, plus extra to serve (optional)2 garlic cloves, thinly sliced1 tbsp chopped sage leaves160g baby spinach leaves finely grated parmesan or vegetarian hard cheese, to serve