Ingredients for the dough:
red turnip, 10,6 oz
yellow potatoes, 8,8 oz
pastry flour, 3 cups

Ingredients for the topping:
butter, 1 stick
cooking water
fresh parsley
lemon zest


Wash and boil the potatoes with the skin in cold water and a little salt (to prevent the skin from splitting) for about 30 minutes. Drain, let them cool, and peel. Dip the potato masher still warm in a bowl. Wash the beets, peel them and boil them in cold water for about 40 minutes. Let them cool and then blend them. Pour the flour on a work surface and make a fountain, where the center will be added to the mashed potatoes and beetroot, add salt and a pinch of nutmeg. Quickly knead with your hands and form a ball.
* If necessary, add more flour a little at a time but do not overdo it because lesser amount of flour used more gnocchi will remain soft.
Pour a little flour on a work surface, divide the dough into small pieces and form cords, pass rolling them in flour. With a knife cut the cords obtained by forming pieces about 3 cm in length that will be left on the work surface to dry (lightly flour the gnocchi to prevent it from sticking together).
In a pan, melt the butter on low heat, add the chopped fresh parsley, the whole season and set aside. Cook the gnocchi in salted water until they are “floating”, drain with a slotted hole and pour them directly into the pan of sauce. Put the pan on the stove flavor gnocchi adding a couple of tablespoons of the cooking water. Before serving sprinkle with lemon zest.

Thanks to: Cooking With Giulia