Gnocchi from Beets and Potatoes with Lemon

Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Meanwhile, peel beets, cut into small pieces and also cook until tender in a pot of boiling salted water. Then drain well. Peel potato and press through the ricer together with still hot beet pieces. Let cool and then knead in a bowl with flour, eggs, semolina flour and parsley. The dough should just simply no longer be sticky; if necessary add a little more flour to reach desired consistency and season with salt and nutmeg. Let dough rest for about 15 minutes.

Bring a large pot of salted water to a boil and place a pot of cold water next to it. Shape the dough into finger-thick rolls logs and divide with a knife into approximately 1 cm (approximately 1/2 inch) pieces. Press flat slightly with a fork to create the typical pattern for gnocchi. Add gnocchi in portions to the pot of boiling water, wait until gnocchi float to the top and then scoop out with a slotted spoon and place into the pot of cold water. Then drain in a colander.

Rinse lemon with hot water, pat dry, remove peel with a vegetable peeler and cut into thin strips. Squeeze just from lemon. Melt 40 grams (approximately 1 1/2 ounces) butter in a saucepan, and lemon peel and lemon juice and simmer for about 5 minutes over low temperature.