Why do my beetroot gnocchi turn out too soft?

Usually too much moisture in the dough. Use floury potatoes, let them steam off well after cooking, and add the beetroot purée sparingly – only add enough flour to get a smooth, non-sticky dough.

Can I prepare the gnocchi ahead?

Yes – shape them and freeze them raw on a tray, then transfer to a bag. Drop them straight into boiling salted water from frozen, without thawing first.

What makes beetroot so healthy?

It's rich in iron, folic acid and antioxidants, anti-inflammatory and immune-supporting – a genuine superfood that here also delivers the striking colour.