Pink gnocchi with a green core and ricotta cream

To begin, make the beetroot purée by boiling the beetroots for 30 minutes, or until soft. Then blend them with the oil and salt in a food processor. Pass through a sieve until you obtain a smooth, velvety sauce

To make the pesto, blend all the ingredients together to obtain a thick consistency and transfer to a squeezy bottle

In a medium bowl, mix the boiled, mashed potatoes with a pinch of salt, the potato flour and ¾ of the beetroot puree

Lightly dust a table with flour and roll the mixture into long sausages. Cut out pieces of gnocchi weighing about 20g

Boil the gnocchi in salted boiling water. Once they rise to the surface, drain and mix with a little butter to stop the gnocchi from sticking

Pipe a little pesto into each gnocchi

Mix the ricotta cheese with the salt and warm milk in a blender. Pass through a sieve

To serve, pour some large drops of ricotta sauce and beetroot purée on a serving plate. Place the gnocchi between the sauces and decorate with some mint