Beetroot Gnocchetti

Method

1. Cook the beetroot with oil, garlic, salt, and sage, covering with water, for 15-20 minutes. Blend until smooth.
2. Mash the cooked potatoes, add the flour and a pinch of salt, and knead until a smooth dough forms.
3. Pinch off a piece of dough, roll into a log, and cut into pieces. Shape into gnocchetti.
4. Cook the gnocchetti in salted boiling water until they float to the surface.
5. Drain the gnocchetti and toss them with the beetroot cream for a moment.
6. Plate and serve.