Cut the dried beets into pieces and blend with the drained ricotta until smooth. Add the egg yolk, salt, pepper, and nutmeg. Mix well.

Transfer the mixture to a bowl and gradually add the flour, mixing gently by hand with a spatula. Do not overwork the dough.

Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Sprinkle some flour on your work surface and place the dough on it.

Cut the dough into portions, roll into ropes, cut into gnocchi pieces, and dust with flour. Bring a large pot of water to a boil.

Shape the gnocchi with a fork or gnocchi board. Boil in water until they float to the surface (about 1–2 minutes). Drain and serve with your favorite sauce.

For this dish, I chose a blue cheese sauce with cream cheese, then topped with chopped walnuts, grated cheese, and a drizzle of extra virgin olive oil.