Beetroot Gnocchi

Beetroot gnocchi are the perfect eye-catcher at autumnal dinner parties. They are as easy to make as potato gnocchi, but more beautiful in color - and even tastier.

200g pre-cooked beetroots

400g potatoes

2 egg yolks

70g semolina

100g flour

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Cook potatoes until tender, then drain, cool and mash with a fork or potato masher.

Blend beetroots and add to potatoes with egg yolks, semolina and salt.

Add as much flour as it needs to become a dough.

Cut pieces out of the dough and form snakes on a floured surface.

Cut the snakes into little pieces and cook in well salted water until they start to swim on the surface.

Attention: do not cook too many gnocchi at the same time!

Amazing with butter, Parmigiano and sage or with melted gorgonzola or goat cheese.