Beetroot Gnocchi

• 130 g cooked beetroot (vacuum-packed in the vegetable counter)
• 900 g of potatoes
• 150 g of flour
• salt
• coarse salt for the water

INGREDIENTS (for the dressing)

700 g of monkfish

1 clove of garlic

30 ml of extra virgin olive oil

30 ml of white wine

a dried chili pepper

a sprig of parsley (10 g cleaned)

salt

pepper

• Prepare the beetroot gnocchi by mixing the ingredients: the peeled and finely blended beetroot with the mashed potatoes, salt and flour. The amount of flour indicated is the minimum, if you cannot obtain a compact dough add a larger amount. Form cylinders of dough and cut into pieces to ridge. Place them on a floured tray.
• Wash the parsley, dry it and chop it with a mezzaluna.
• In a pan, heat the oil with the peeled garlic clove. Clean the monkfish and cut it into cubes. Brown them gently in the oil. Add the crumbled chili pepper and blend with the wine. Let it evaporate. Cook for ten minutes in total. Add salt and pepper. Cook the gnocchi in boiling salted water for one minute, drain them delicately with a slotted spoon and place them in the pan with the sauce. Mix and add some cooking water if necessary. Sprinkle with chopped parsley before serving