Egg-Free Beetroot Gnocchi

Don't know about you, but we are always on the hunt for allergy-friendly recipes that are easy, nutritious, and, most importantly - fun for your little one to eat. 

These beetroot gnocchi tick all the boxes! Egg free, dairy and nut-free, and easily gluten free. What's more? They're ready in under 10 minutes!

These are suitable for babies from 6 months of age and are a great idea for baby-led weaning!



1 x Sweet Potato, Beetroot & Dates

Olive oil

2 heaped teaspoons plain flour (can sub gluten-free bread flour) + more for surfaces

1 heaped teaspoon cornflour 



Steam or Microwave contents of pouch according to instructions on the back of the pack. 

While that's heating, add a big glug of oil to a small pot of water and bring it to a simmer. 

Once the vegetables are cooked through, drain off any water and mash with fork until mostly smooth (some texture is ok!)

Add in flour and corn flour and mix in with fork until it creates a soft dough. 

Flour a plate or smooth surface. Using a small teaspoon, scoop bits of the dough and place onto floured surface, then roll gently into small sausages (about 4cm). 

Using a spatula, gently transfer into simmering water and cook for 3-4 minutes, until the gnocchi rise to the top and float. 

Spoon out the gnocchi onto a plate and drizzle with avocado oil

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