Beetroot gnocchi with butter, sage and orange sauce Archive

Ingredients

• 1 kg/2lb 4oz floury potatoes, such as King Edward, peeled and roughly chopped
• 400g/14oz cooked beetroot, peeled and roughly chopped
• 300g/11oz plain flour
• 1 free-range egg, lightly beaten
• pinch salt
• 110g/4oz butter
• 6 sage leaves
• 1 orange, juice only, plus zest of 2 oranges, to serve
• salt, to taste
• 4 tbsp freshly grated parmesan cheese