Ingredients

Method

• 500 g ready-cooked beetroot
• 2 cups vegetable stock
• 3 pears, roughly chopped
• ½ cup cream
• sea salt and freshly ground black pepper
• 250 g gnocchi
• 45 g butter
• 2 t flat-leaf parsley, chopped
• 125 g Gorgonzola, crumbled, to serve

Method

Ingredients

Place the beetroot, vegetable stock and pear in a pot and cook for 5 minutes, until the pear is soft.
Place in a blender then add the cream. Blend until smooth then season to taste.
Bring salted water to a boil then add the gnocchi. Boil for 2 to 3 minutes.
Strain and toss the gnocchi in the butter and parsley.
Spoon the gnocchi over the soup and sprinkle with Gorgonzola.

Per serving: 2267.6kJ, 12.7g protein, 32.6g fat, 43g carbs