My two ingredient Potato Gnocchi paired with this Beet Goat Cheese Sauce is a fun, delicious and surprisingly easy dish perfect for any special occasion. The Potato Gnocchi seems like magic every time I make it as it truly is made from just potatoes and cassava flour. It stays together perfectly without any eggs and each bite is super doughy and satisfying. You can make it into any shape you want (you’ll see here I made them heart shaped for Valentine’s Day) and can also use your favorite sauce! Although, I do think the heart shaped gnocchi pieces look adorable with this vibrant Beet Goat Cheese Sauce option.
Potato Gnocchi with Beet Goat Cheese Sauce
Feel free to make this your own! As mentioned, I cut my pieces into heart shapes with a cookie cutter and paired the gnocchi with my Beet Goat Cheese Sauce to be on theme for Valentine’s Day, but opt to make these whatever shape you’d like and use your favorite sauce!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in this post:
Potato Gnocchi:
- gluten free
- grain free
- soy free
- refined/added sugar free
- dairy free
- paleo
- vegetarian
- vegan
- egg free
- nut free
Beet Goat Cheese Sauce:
- gluten free
- grain free
- soy free
- refined/added sugar free
- dairy free (sub dairy free ricotta in the sauce)
- vegetarian (using veggie broth in the sauce)
- vegan (using veggie broth and dairy free ricotta in the sauce)
- egg free
- nut free
PRODUCTS/BRANDS I USED & RECOMMEND
Here is a list of what I have tested and used in order to fully recommend each item for this recipe. Click on the following in order to be taken to the specific product:
- Cassava Flour
- Veggie Broth
- Chicken Broth
- Unflavored, Organic and/or Grass Fed Goat Cheese
If you have a certain dietary restriction or a question about an ingredient in the recipe, please feel free to reach out to me! Sometimes certain recipes cannot have ingredients substituted and sometimes they can, so I would be happy to answer any questions you have in order to avoid any failed attempts or waste of any ingredients!
HUNGRY FOR MORE?
Here are some more easy and healthy pasta recipes to add into the rotation:
- Butternut Squash Gnocchi
- Creamy Pesto Pasta
- Green Goddess Pasta Salad
- Pesto Ricotta Zucchini Roll Ups
- Creamy Pesto Zucchini Noodles
- Burger Pasta Salad
- Pink Sauce Pasta
- Zucchini Noodle Carbonara
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Preheat your oven to 400° F and line a baking sheet with parchment paper.
- Cube potatoes and add to the baking sheet. Toss with olive oil or avocado oil, then bake for 25 minutes.
- Once cooked and cooled slightly to the touch, combine the potatoes with the cassava flour in a food processor and blend until a dough ball forms. Remove the dough and reshape it into a ball.
- Lay down parchment paper and coat in flour. Sprinkle flour over the dough ball as well.
- Begin making logs of dough from the dough ball or flatten the dough with your hands if you want to cut the dough into fun shapes. Don’t be too particular with this, just be sure to form somewhat equal size widths/general shapes, ensuring the dough is compact and sticking together well.
- Use a knife to cut the ropes into gnocchi pieces or a cookie cutter to make shapes. If you're making shapes with a cookie cutter, use up all of your dough by combining the scraps and cutting more pieces, then take the final tiny bit of leftover dough and press it into the cookie cutter to use up every last bit!
- Boil a pot of salted water on the stove. Add the gnocchi to the water once boiling and cook until it start to rise (a few minutes). Gently stir it to ensure it doesn’t stick to the bottom.
- Drain the gnocchi and add it to a skillet on the stove with olive oil or avocado oil.
- Cook the gnocchi until golden on all sides, moving around/flipping gently.
- Move the gnocchi to the edges of the pan, making a space in the center. Add in the sauce of choice and stir together.
- Serve immediately and enjoy!
Ingredients
Equipment
Method
- Preheat your oven to 400° F.
- Wash, dry and cube beets, then place in the center of a piece of foil.
- Drizzle the beet pieces with avocado oil or olive oil and wrap tightly with the foil.
- Place the foil wrapped beets on a baking sheet (feel free to use the same baking sheet as the potatoes if you're making the gnocchi as well) and bake for 25 minutes.
- Allow the beets to cool slightly, then add all of the remaining sauce ingredients in a food processor with the beets. Blend until completely smooth, then taste and adjust seasonings and consistency to your liking.
This recipe, like many of Kayla’s recipes, was simple to make, yet filled with flavor! My girlfriend surprised me with this dish for dinner. I was not disappointed. Like advertised, each bite is doughy and filled with flavor. And the beet goat cheese sauce was the perfect sauce for this food, giving it the perfect amount of intense, tart flavor.
I recommend this for any occasion.
Thank you so much for this super kind review, Reggie! I am so glad to hear that you and your girlfriend loved this dish! 🙂