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Pan-fried homemade beetroot gnocchi with spinach and mushroom

Vegan homemade beetroot gnocchi made with roasted beetroot, flour, nutritional yeast and plant milk. It's quick and easy to make. 


Beetroot gnocchi

  • 320g beetroot
  • 2 1/2 cups flour
  • 1 tbsp nutritional yeast
  • 1 tbsp unsweetened soy milk
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup additional flour for kneading


  • 150g of mushrooms, sliced
  • 100g spinach
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 clove of garlic, minced
  • Salt and pepper to taste
  • 1 tbsp vegan parmesan from @pimp.my.salad


  1. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 50 to 60 minutes.

  2. In a food processor, add roasted beet, soy milk, nutritional yeast, salt, pepper and pulse until smooth. Transfer mixture into a large bowl, add flour, using a large spoon, stir to combine. Knead with your hands for a few minutes until a soft dough forms. Place dough onto a lightly floured work surface. Roll out sections of the dough into long "snakes". With a sharp knife, cut into 1-inch "pillows". Roll the pillows on a fork to form ridges in the dough. In a large pot of boiling water carefully drop in gnocchi. Once they have risen to the surface of the water, cook for a further minute. Remove, drain and set aside. 

  3. In a large skillet, heat 2 tbsp oil over medium-high heat. Add the onion, garlic and mushrooms cook until they begin to brown. Add the gnocchi and cook, tossing occasionally, add spinach and cook until wilted. 

  4. Serve the gnocchi immediately with some vegan parmesan. Enjoy.