Wash and boil the beet, blend, pass through a chinois, then transfer to a skillet with oil and half a shallot.
In a skillet, fry the diced guanciale with a knob of butter, add water, salt, stir-fry for 3 minutes.
Brush the plate with blended beet, add the gnocchi with guanciale and top with leaves to taste.

Thanks to Make & Magna

Rapa Rossa