Blitz beets to a puree in a food processor. Add ricotta, salt and egg and blitz to combine again. Add 100g (3/4 cup) of the flour and pulse to combine. If the mixture looks like it needs more flour to form a soft dough, add more flour (I do it 50g at a time). Once it forms a soft slightly sticky dough, turn it out on to a well floured surface and divide the dough into two. Form each half into a long thin sausage shape, rolling to coat lightly in the flour so it doesn't stick. Use a sharp knife or pizza cutter to cut small even sized rectangles all the way along the sausage shape. It doesn't matter much how big they are, more that they are all more or less even so they cook at the same time. Repeat the process with the second half of the dough.

If you want to give them the classic gnocchi look, press down on each rectangle with a fork to leave a slight indent. You can boil the gnocchi for 3-4 mins until the float to the top of the water if you like, but I think they taste far softer and yummier when fried in a couple of tablespoons of butter or a mix of butter and olive oil. I fry them for about 3-4 mins, stirring regularly to brown all over, then stir through a tablespoon or so of pesto (ideally homemade with lots of greens) and serve them warm scattered with some crumbled feta and a side salad or some wilted greens and an extra glug of extra virgin olive oil.