1. Preheat oven to 180. Wrap the beetroot in foil and use a fork to make a few holes in the potato. Place both on a tray and roast for 1 hour or until very tender.
2. Peel the skin from the beetroot once cooled as well as the potato. Place the cooled beetroot in a food processor and whiz until smooth. Peel the potato and add chopped pieces to food processor with the egg. Pulse to combine. Add to a bowl with the flour, parmesan and salt. Knead until smooth, adding a little flour if needed to prevent sticking.
3. Once combined, using a light touch, roll the dough into a ball and cut it into 6-8 even pieces. Roll each piece into a long log that is about 2cm thick. Cut the gnocchi into 2cm pieces. Gently toss each piece into extra flour on bench to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough. The gnocchi can be stored in the fridge for 2 days.
4. For the sauce, heat the butter and pine nuts in a large frypan and cook until it starts to go light golden add the sage, miso and pepper and stir through until dissolved then add the lemon juice and remove from the heat.
5. Add the gnocchi to the pan of boiling water and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon to a sieve placed over a bowl. Drain.
6. Return miso butter to the heat and add the drained gnocchi and toss to combine, adding a little of the water the gnocchi boiled in.
7. Season with salt and pepper. Serve with lemon cheeks and extra parmesan.
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