Beet gnocchi with sage and orange

Peel the potatoes. Cut into equal pieces. Cook in water for 25 minutes with salt. Drain. Allow to evaporate covered for 10 minutes. Stamp fine with the puree rammer. Allow to cool for 10 minutes.

Mix the flour, salt, grated beetroot, 100 g cheese, egg yolks and half of the egg whites in the potatoes. Dust hands and worksheet with flour. Spoon the potato mixture onto the worktop. Knead into a coherent dough in 2 minutes. Divide the dough into 4 pieces. Roll out into rolls of 1 1/2 cm thick. Cut into pieces of 2 cm. Push a ridge pattern with the teeth of a fork on one side of the gnocchi.

Bring a pot of water with salt to the boil. Boil the gnocchi in 4 portions for about 2 minutes. Scoop out of the pan with a slotted spoon and keep covered warm.

Grate the orange zest of the orange and squeeze out the fruit. Melt the butter in a pan. Remove the sage leaves from the spice mix, bake 1/2 of the butter in the butter and add the orange juice. Add the gnocchi to the butter sauce, scoop and warm for 1 min. Sprinkle with the rest of the cheese and the orange zest.