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

Directions:

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. 

Cooking

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!