Potato gnocchi with beetroot, with lemon cream and pistachios

<p>In a large skillet, heat the salted water and when it starts boiling add the gnocchi.<br /> In a bowl, pour the juice of half a lemon, add the egg yolk, two spoonsful of cooking cream, a drizzle of oil, grated cheese, salt and pepper. Stir with the help of a whisk.<br /> When the gnocchi are half cooked pour the cream and stir with a wooden spoon, adjust the salt and wait until the gnocchi are cooked. Serve and top with lemon zests and chopped pistachios.</p> <p>Thanks to <a href="https://www.instagram.com/sandro_24_nutrition" target="_blank" rel="noopener">sandro_24_nutritions</a></p> <p><a href="https://www.instagram.com/sandro_24_nutrition" target="_blank" rel="noopener"><img class="alignnone size-full wp-image-6377" src="https://www.mammaemma.it/wp-content/uploads/2020/06/idee-ricette-pistacchio.jpg" alt="" width="800" height="533" /></a></p> <p> </p>