Preheat oven to 400ºF. Wrap beets in foil. Wash and boil potatoes with peels on until very soft. Mash potatoes when soft. If you have a ricer or potato masher, use it. Wait until the potatoes are slightly cool but not cold.
2
Baked beets for 75 minutes. Allow finished items to cool on the counter.Remove beet and potato skin. Rice or mill the potato. Instead of ricer or food mill, use fork, masher, or box grater.
3
Process peeled beets in a food processor until smooth. Combine potato and beets in a large bowl.
4
Flour the counter, make a potato-beet mixture mound, and make a well in the middle. Add egg yolks, salt, and pepper to the well and mix well with your hands.
5
Mix 1/2 cup flour into potatoes. Keep adding 1/2 cup flour, mixing and folding until the dough is soft but dry enough to roll.
6
Flour the counter again and cut the dough into 8 pieces. Rolled each piece into a 1/2-inch rope, cut it into a 3/4-inch length with a knife. You can make ridges on your gnocchi by pressing each piece with the back of a large fork if you have time.
7
Put the gnocchi on parchment paper or kitchen towels on floured baking sheets and sprinkle more flour on top.
8
Use baking sheets to bake or freeze. Hot water rises gnocchi. Take out of water after another minute. Dress with olive oil. Cook in olive oil and refrigerate. Give gnocchi 30 seconds of hot water before eating.
also see
also see
Rosemary Grissini-Easy Italian Bread sticks Recipe