Beet gnocchi recipe

To make the beet gnocchi recipe, first cook the floury potatoes in unsalted water until they are soft. I have found that they retain their moisture better if they are cooked whole. They should take about 20-30 minutes. Then peel them and leave to evaporate a little.

While the potatoes are cooking, peel the beet and bake in the oven at 180 degrees for about 40 minutes until it can be easily pierced with a fork. Then remove from the oven and leave to cool.

Press the potatoes and beet together through a potato ricer or mash with a fork. The mixture should not be too moist.

Add the flour and egg yolks and season with salt. Knead everything well until you have an elastic and non-sticky dough. Add a little more flour or water if necessary.

Now shape the dough into rolls about the thickness of your thumb and cut off small pieces. Press in the typical gnocchi pattern with a fork.

Bring a large pan of salted water to the boil and cook the gnocchi until they float to the surface. They should take about 2-3 minutes.

In the meantime, heat the butter in a pan and fry the sage leaves until crispy.

Remove the cooked beet gnocchi from the water, drain and add to the pan with the sage butter. Toss well and serve.