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Boil the potatoes (20min from boiling) and the beets (60min from boiling).
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Drain and remove the beets' skin under running water.
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In a big bowl add the flour and mash the beets with a potato masher. Mash and add the potatoes too.
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Add the egg and a pinch of salt.
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Mix together with a fork first and with your hands later to create an airy and light dough.
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On a flat surface dusted with some flour, roll a long cylinder of dough and cut it in 1 inch long cylinders.
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Place the gnocchi on some parchment paper, one next to the other.
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Fill a large pot with water and bring it to boil.
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Add one tablespoon of oil in order not to let the gnocchi stick together and drop 10/12 gnocchi into the water. Don't overcrowd (I did 10 at the time).
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After 3/4 minutes the gnocchi, once cooked, will come to surface.
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Remove them from the pot and place them in a bowl.
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Super simple dressing: extra virgin olive oil and pecorino cheese to balance the sweetness of the beets.
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Serve to babies from 10 months.