Beetroot Gnocchi

Method

1. Blitz beetroot & egg yolks in a blender/processor to make a smoothie-like consistency.
2. Peel and mash the potato using a ricer or a box grater.
3. Mix the beetroot into the potatoes till smooth and incorporated.
4. Fold in half the flour until the dough starts to come together. Now get your hands dirty & continue to add the flour until its not soo sticky that it sticks more to your hand than not.
5. Turn the dough out onto a lightly floured surface and knead gently until its a smooth dough.
6. Divide into 6 portions. Roll a dough portion into a ½-inch thick rope. Cut the rope into 1inch pieces. Repeat with the remaining dough.
7. If you are feeling fancy roll each piece of gnocchi over the tines of a fork to create ridges.
8. Bring a pot of salted water to a boil over high heat, drop 8-10 gnocchi into the water and cook until they begin to float. Then transfer from the water with a slotted spoon to a plate and set aside.
9. In a medium pan, melt your butter until just beginning to bubble. Add the chopped sage stalks cook till softened. Then add the sage leaves & gnocchi and toss. Cook for about a minute, add the pistachios then toss/stir again. Finish with a squeeze of lemon just & some of the zest.
10. Plate and enjoy!