All-red gnocchi

<p> Wash and boil the beet, blend, pass through a chinois, then transfer to a skillet with oil and half a shallot.<br /> In a skillet, fry the diced guanciale with a knob of butter, add water, salt, stir-fry for 3 minutes.<br /> Brush the plate with blended beet, add the gnocchi with guanciale and top with leaves to taste.</p> <p>Thanks to <a href="https://www.instagram.com/make_e_magna/" target="_blank" rel="noopener"><strong>Make & Magna</strong></a></p> <p><img class="alignnone size-full wp-image-8317" src="https://www.mammaemma.it/wp-content/uploads/2021/03/rapa-rossa.jpg" alt="Rapa Rossa" width="800" height="533" /></p>