Colin Fassnidge's wintery version of a green gnocchi - Better Homes & Gardens Australia

Ingredients

• 300g salted butter, chopped
• 1/2 bunch sage, chopped
• 100g baby capers, chopped
• Juice and grated zest of 2 lemons
• 1 bunch baby beetroot, trimmed, thinly sliced (a mandolin is ideal)
• 2 Tbsp olive oil
• Juice and grated zest of 1 lemon, for baby beet garnish
• Sea salt and black pepper, to season
• Gnocchi
• 350g rock salt
• 1.2kg medium Desiree potatoes, scrubbed clean
• 1 bunch sage, chopped
• 1 bunch flat-leaf parsley, chopped
• 1/2 bunch rosemary, chopped
• 200g grated parmesan, plus extra to serve
• 110g plain flour, plus extra for rolling
• Pinch salt
• 3 free-range egg yolks