Beetroot Gnocchi with Whipped Tofu Feta

Serves 4

This recipe was the main course at our recent launch dinner, and it’s safe to say it went down a treat. The earthy beetroot gnocchi paired with creamy tofu feta and crunchy walnuts made for a comforting, plant-based dish that everyone loved. Now you can give it a go yourself!

Ingredients:

• 4 potatoes

• 4 medium beetroots, cooked

• 500g gluten-free flour

• 1 tsp nutmeg

• A handful of fresh sage

• 200g tofu

• 2 lemons

• 1 tbsp nutritional yeast

• 50g walnuts

Raffi serving up whipped tofu feta

Instructions:

1. Roast the Potatoes
   Preheat your oven to 200°C (400°F). Place the potatoes in a baking dish and use a fork to pierce them all over. Lightly coat the potatoes with oil and roast for 40 minutes to 1 hour, or until tender.

2. Prepare the Beetroot Purée
   While the potatoes are roasting, blend the cooked beetroots in a food processor until smooth and silky. Season to taste with salt and pepper, then set aside.

3. Make the Vegan Feta
   Combine the tofu, lemon juice, nutritional yeast, and a pinch of salt and pepper in the food processor. Whip until the mixture is smooth and thick. Add water and olive oil if needed to achieve desired consistency. Adjust the seasoning to your taste and set aside.

4. Mash the Potatoes
   Once the potatoes are cooked, remove them from the oven and let them cool slightly. Peel off the skins and mash the flesh using a ricer or a fork until smooth, removing any lumps.

5. Form the Gnocchi Dough
   On a floured surface, mix the mashed potatoes with the flour, nutmeg, and half of the beetroot purée. Knead the mixture into a smooth dough. Cover and let it rest for 10 minutes.

6. Shape the Gnocchi
   Divide the dough into four equal portions. Roll each portion into a long rope on a floured surface. Cut the ropes into 5cm pieces to form gnocchi. Repeat with the remaining dough.

7. Cook the Gnocchi
   Heat a pan over medium heat with a drizzle of olive oil. Fry the gnocchi for about 5 minutes, turning occasionally, until golden and slightly crisp on each side.

8. Assemble the Dish
   Spread a generous spoonful of beetroot purée in the center of each plate. Arrange the fried gnocchi on top, then add dollops of tofu feta. Sprinkle with crumbled walnuts and garnish with fresh sage leaves.

It’s colourful, full of flavour, and surprisingly easy to make. Perfect for impressing guests—or just treating yourself!