Beetroot gnocchi in white sauce

1 kg beetroot
about 1kg flour
200 g sour cream
1 tsp garlic powder
1 tsp black pepper
1 Tbsp fennel leaves
100 ml beef stock
4 tsp grated horseradish

Bake (or cook) beetroot until soft. Peal, then puree. Start making dough, by adding one cup of flour at a time until you're satisfied with consistency.

Shape gnocchi, and then cook them.

For the sauce, put sour cream, garlic powder, pepper and stock in a saucepan and cook on low heat for about 10 minutes. Add fennel and horseradish and cook for another 2 minutes. If sauce seems too liquid, remove from heat and stir in 1 tsp of cornstarch dissolved in 1 Tbsp water.

More gnocchi recipes:

Pumpkin gnocchi