Gnocchi with beetroot, sage and hazelnuts

Earthy, fresh and crisp

This is a modern combination, not a classic way of preparing gnocchi: the potato gnocchi are first boiled until tender, then pan-fried until golden brown. This keeps the centre soft while giving the outside a thin, crisp crust. Roasted beetroot brings an earthy sweetness and turns the dish a deep ruby red. Sage is briefly fried in butter until the leaves are crisp; hazelnuts add a nutty flavour and a firmer, drier bite. Red wine vinegar balances everything and keeps the sweetness and buttery notes from taking over.

Raw beetroot is generally available all year round; in the cooler months, it’s often a natural choice from the Dutch-grown produce on offer. Cut it into roughly equal-sized cubes so it cooks evenly. A hot oven helps the edges caramelise without letting the beetroot stew in its own juices. You can wear kitchen gloves when peeling, if you like: beetroot juice can temporarily stain your hands and chopping board. For less prep, you can use precooked beetroot, but it usually stays less firm and gets less roasted in the oven than raw beetroot.

Use fresh or vacuum-packed potato gnocchi and follow the package instructions for parboiling. Let them steam-dry well after draining; wet gnocchi are more likely to turn pale than golden brown in the pan. If needed, fry them in two batches, as an overcrowded pan will lose heat. Hazelnuts taste best when briefly toasted and roughly chopped, leaving a mix of small crumbs and larger pieces. No hazelnuts on hand? Walnuts work too, although they taste a little more bitter. Thyme can replace the sage, but has a less pronounced, peppery note.

Serve the dish straight away, while the gnocchi are still crisp and the sage is crunchy. A simple green salad with a sharp dressing goes well with it; keep it fresh and light to give the roasted flavours room to shine. For a larger meal, you can add extra vegetables to the portions, such as green beans. Leftovers can be covered and refrigerated within two hours of cooking; keep them there for up to two days. Reheat them in a frying pan, adding a small splash of water if the gnocchi seem dry. The sage and nuts will lose some of their crispness, though.