Starters & Light meals

Beetroot and pear soup with gorgonzola and gnocchi

4
Easy
15 minutes
10 minutes
Wine/Spirit Pairing
Fairview Viognier 2006

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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

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

Jacques Erasmus

Recipe by: Jacques Erasmus

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