Beetroot Gnocchi with Gorgonzola Sauce

Boil the potatoes in their skins, then peel and mash them with a potato ricer. Peel the cooked beetroot and puree it with an immersion blender or food processor. Let both cool completely.

In a large bowl, combine the cooled mashed potatoes and beetroot puree. Add the flour, egg, salt, pepper, and nutmeg. Knead into a soft but not sticky dough. If necessary, add a little more flour, but be careful to keep the gnocchi tender.

On a floured surface, roll the dough into ropes about 1.5 cm (0.6 inches) thick, then cut into 2 cm (0.8 inch) pieces. Gently press each piece onto a fork or gnocchi board to create ridges. Bring a large pot of salted water to a boil, then cook the gnocchi in batches. Once they float to the surface, cook for another 1-2 minutes, then remove with a slotted spoon.

In a saucepan, melt the butter over medium heat. Add the diced gorgonzola cheese and stir until melted. Pour in the heavy cream and bring to a simmer, then reduce heat to low and cook for 3-5 minutes until thickened. Season with salt and pepper to taste.

Add the cooked gnocchi to the gorgonzola sauce and gently toss to coat. Serve immediately, garnished with freshly grated Parmesan cheese and toasted, roughly chopped walnuts.