In a food processor, put the cooked beets, parmesan, pine nuts, basil and extra virgin olive oil to taste. Process until smooth/a uniform paste has formed.
Melt a knob of butter in a non-stick skillet, add 100 ml of water and bring to a boil. Add the gnocchi stuffed with PDO Gorgonzola cheese and gently stir for 3 minutes.
Before serving, lay some beetroot pesto in the bottom of a place and place your gnocchi on top.

Thanks to roberta_augelli

Idee Ricette Con Rapa Rossa