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Peel the potatoes and divide them into chunks. Cook the potato chunks in about 20 minutes, the exact time depends on the size of the pieces.
Meanwhile, create a smooth beet puree, you can use a fine sieve and a large spoon to do this. If the potatoes are done, also press the potatoes through the sieve using a large spoon.
Season the potato puree with pepper and salt. Divide the black olives into halves and set them aside. Dust your hands and work surface with flour. Combine beet puree and flour with the potato puree using your hands.
The dough supposed to be a bit sticky, but not too much. Divide the dough into 4 equal pieces and roll each piece into a long strip, about 2,5 cm thick (about 1 inch).
Divide each roll into small pieces and use a fork to create beautiful gnocchi. Put a piece of dough on a fork and press with your thumb and roll it upwards to create a pattern.
The pattern helps the sauce to stick to the gnocchi. Dust the gnocchi with a bit of flour to prevent them from sticking together.
Fill a pan with water and salt and bring to a boil. Cook the gnocchi for a few minutes in the pan with boiling water. Don't add too much at once, otherwise, they will all stick together.
The gnocchi is done if they float to the top. Transfer them to a clean kitchen towel using a skimmer, make sure they won't be too close to each other otherwise they will stick together.
Repeat until all the gnocchi is cooked. Roast a handful of pine nuts in a dry skillet and transfer them to a small bowl. Heat a large dash of olive oil to the skillet and add the cooked gnocchi.
Cook them for a few minutes and add the black olives and thyme leaves. Season with pepper and salt. Serve the baked gnocchi with grated cheese and pine nuts, enjoy!