Gnocchi with Smoked Sausage and Sun-Dried Tomatoes


Serves: 3-4


1 lb golden (or red) beets (If red, you might want to use gloves as the beet juice stains)

Approximately, 1 Tbsp Flying Olive Garlic, or a Single Varietal of Choice

2 pieces bacon

1 cup sliced onions

2 Tbsp Flying Olive Gravenstein, Maple, or Grapefruit Balsamic Vinegar

¼ tsp black pepper

Chives, for garnish, if desired


Peel beets and cut into wedges. Drizzle with a little Flying Olive EVOO of Choice. Wrap in microwave-safe parchment paper. Microwave on HIGH until tender, 11-12 minutes.

Meanwhile, cook the bacon slices in a skillet over medium-high heat until crisp. Drain on paper towels. Reserve the drippings in the pan. Crumble bacon and set aside.

Add onion to the pan and cook for 2 minutes. Remove from the heat and stir in the Flying Olive Balsamic Vinegar of Choice, and pepper. Add the beets and toss until coated.

Sprinkle the beets with the bacon and garnish, if desired, with fresh chives.

Inspired by a recipe in Cooking Light, December 2016

Submitted by Barb L.