Preparation:

Cook unpeeled potatoes in boiling salted water for approximately one hour. When they are ready, peel off the skin and mash them through a sieve. Roll out the purée on a smooth surface. Mash the beets and pass them through a sieve to get a uniform texture. Knead the potatoes with flour, egg, beets and 30 g butter. Once you get an elastic pink dough, divide it into rolls and then into little gnocchi. Cook them in salted boiling water. Meanwhile melt the butter in a pan together with goat cheese and finely chopped basil. Stir until a thick cream forms. Now sauté the gnocchi in this cheese sauce and serve with a dusting of walnut.