from Il Falconiere, Italy

• 1 pound potatoes [old]
• 1 ½ ounces all purpose flour
• 2 egg yolks
• 1 tablespoon Parmesan cheese
• 4 ounces beets
• 1 ounce butter
• 1 ounce olive oil
• 2 sage leaves
• 1 clove garlic
• truffle slices [if desired]
• a pinch of nutmeg, salt and pepper to taste

Boil the potatoes until tender, peel and push through a potato ricer or sieve. When cool, mix in the flour, egg yolks, cheese and nutmeg.

Hand roll into rolls or snakes about ½ inch in diameter and cut into ½ inch pieces. Pass each piece of gnocchi over the back of a fork, pressing with the thumb to get the traditional stripes.

Cut the beets in to very small dice and cook for a couple of minutes with the butter, garlic and olive oil. In the meantime, boil the gnocchi in salted water until they come to the surface, strain and add to the beets.

Top with a little shaved truffle and serve immediately.   Serves four.