Ingredients

• 1 kg/2lb 4oz floury potatoes
• such as King Edward
• peeled and roughly chopped
• 400g/14oz cooked beetroot
• peeled and roughly chopped
• 300g/11oz plain flour
• 1 free-range egg
• lightly beaten
• pinch salt
• 110g/4oz butter
• 6 sage leaves
• 1 orange
• juice only
• plus zest of 2 oranges
• to serve
• salt
• to taste
• 4 tbsp freshly grated parmesan cheese

Directions

• For the gnocchi
• place the potatoes into a pan of salted water and bring to the boil. Simmer for 15-18 minutes
• or until tender.
• Drain the potatoes and return them to the heat to drive off any excess moisture. Allow them to cool for a minute and then mash well using a potato masher or ricer.
• Blend the beetroot in a food processor to a purée. Pass the purée through a fine sieve.
• Tip the flour onto a clean work surface and make a well in the centre. Add the beaten egg
• mashed potato
• beetroot purée and salt to the well.
• Using your hands
• mix well until the dough reaches a smooth consistency. Split the dough into 4-6 equal pieces and roll each piece out into a long sausage shape.
• With a sharp knife
• cut the gnocchi 'sausages' into 2cm/1in pieces and set aside.
• Bring a large saucepan of lightly salted water to the boil. Add the gnocchi and simmer until they float back up to the top. As they come to the surface
• lift them out with a slotted spoon. As soon as you drop the gnocchi into the boiling water
• start making the sauce - you need to work quickly because the gnocchi will rise to the top after only a minute or so.
• For the sauce
• melt the butter in a large frying pan and add the sage leaves. Allow the sage to infuse for about 30 seconds and then add the orange juice and salt
• to taste.
• Scoop out the cooked gnocchi with a slotted spoon
• allowing them to drain a little
• and then add them to the sauce
• mixing well. Cook for a minute or so until the sauce begins to thicken slightly.
• Remove the pan from the heat
• stir in the parmesan and serve immediately
• sprinkled with orange zest.