- 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
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