Preparation

• Put the precooked beets in a blender and puree them.

  Wash the potato skins well, cut them into 2 or 4 parts depending on their size to reduce cooking time, and cook them in a pot with plenty of salted water for about 20 minutes.

  The time depends on the size of the potatoes; check that they are tender with a fork, when they are easily pierced, you can remove the pot from the heat.

  Run cold water to cool them quickly, drain them with a slotted spoon, put them in a bowl, peel them, and mash them with a potato masher.

  Place the flour on a work surface, add the mashed potatoes, egg, and beet puree, and knead quickly until you obtain a soft and compact dough.

  Form a ball and cut a strip with a knife.

  Flour the surface and stretch the dough strip with your fingers, forming a snake about ¾ inch in diameter.

  Cut small pieces approximately ¾ inch long with a knife.

  Prepare a new strip and continue following the procedure until the dough runs out.

• Cut the Emmentaler into very small pieces and put it in a bowl.

  Now take each gnocchi, make an indentation with your thumb, and place a few pieces of cheese inside, then close it up and roll the ball with the palms of your hands.

  Once all the gnocchi are filled, flour them very well to prevent them from sticking together. 

  Place a sheet of tissue paper on a tray and place them on top, side by side, making sure not to overlap them.

• In a large skillet, put the butter and sage, and let them fry lightly.

  Cook the gnocchi in plenty of salted water, as soon as they rise to the surface, drain them with a slotted spoon and place them in the skillet.

  Add a few tablespoons of beef broth and let it dry a bit while continuing to cook.

  Add the Parmesan, chopped hazelnuts, and serve hot.

  Alternatively, if you do not want to cook them immediately, you can freeze them directly on the tray and then put them in a food bag.