Method

Boil the potatoes with the skin, mash them when they are still hot with a potato ricer and let them cool! Boil your beets with the skin! When they are nice and soft, peel them and put them in a food processor or blender! If the beets cream is too tick add a tablespoon of water, the water that you used for boiling them! Let them cool.

Now in a big bowl put the potatoes, the cream’s beets, nutmeg and cinnamon {if you like them} and mix quickly! Add now the egg, mix again and start to add the flour a little bit at the time!

 When you have a firm and not too sticky dough you are ready to roll out your Gnocchi. Cut out small pieces from the dough and start to roll out! Whit a knife cut out small little ball. Your beets gnocchi are ready to be eaten!

To enjoy them boil them in a big pot with lots of water and salt, at the same time make the Butter sauce just simply melt the butter, add the sage and the prosciutto or the speck cut in small slices! When the Gnocchi come up from the pot they are to take a buttery bath in the frying pan! Stir fry them for few minutes and at the end add Parmigiano Reggiano! Buon Appetito