For the gnocchi:
For the blueberry sauce:
Gnocchi:
To cook the beetroots and potatoes, wrap in plastic and bake for 40 minutes at 400°F. Once done, mash both vegetables together until smooth. Add an egg, beat well. Season with a bit of salt. Then start the process of mixing the puree with flour, do it with your hands, adding flour little by little until the dough is no longer sticky. Make long cylinders and cut small pieces, which will be formed into gnocchi.
To cook them, put them in a saucepan with boiling water, carefully adding the gnocchi. When they start floating, take them out with a draining spoon. Add olive oil so that they will not stick to each other
Blueberry sauce:
Sweat the onion with butter and a dash of olive oil. When the onion looks more transparent, add the tablespoon of flour. Stir well and add the cup of warm milk, blueberries, and parmesan cheese. Stir continuously to prevent lumps and so that it will not stick. Once the cream has boiled, turn off the heat and serve.
Pour blueberry sauce and pomegranate arils on top of the gnocchi.
