Beetroot Gnocchi with Fontina DOP Fondue and Roasted Hazelnuts

For the gnocchi: 

• Choose potatoes of similar size, wash them and boil them with their skins in plenty of unsalted boiling water. Drain and peel the potatoes while still boiling, then mash them with a potato masher.
• Separately, blend the cooked beetroot until smooth.
• Add the beetroot to the mashed potatoes, add a pinch of salt and nutmeg.
• Incorporate the flour a little at a time and knead until it forms a ball.
• Flour the pastry board, divide the dough into several parts and take out one part. Roll out the dough into strips about a couple of centimetres thick.
• Cut each strip into chunks and use the gnocchi cutter or a fork to give the gnocchi the classic striped shape.

For the fondue:

• Slice the Fontina Dop and place it in a bowl. Sprinkle with a spoonful of flour, then pour the milk over it, leaving it to stand for 2 hours.
• Melt the butter over a low heat, add the Fontina Dop with the milk and melt over a very low flame, stirring slowly until the Fontina is well melted.
• Meanwhile, cook the gnocchi in plenty of salted water until they rise to the surface. When they are ready, drain them and add them to the fondue. Serve with a sprinkling of pepper, toasted hazelnuts and a few sage leaves.