Bake the beetroot in the oven at 180°C for 1 hour and the potato (one or two) for 30 minutes, washed but unpeeled and unpricked.

In a bowl, use a potato masher to mix the flour with the weighed flesh of the potato and the beetroot (without the skin), 1/2 tsp of salt and, optionally, 1 tsp of cumin.

Once a ball forms, place it on the work surface with the remaining flour from the bowl and cut the dough with a not-very-sharp knife.

Stack the two pieces of dough on top of each other and crush them together by hand.

Cut the dough into 2 pieces again, stack one on top of the other and crush again, repeating several times until you get a homogeneous ball.

Boil a large amount of water with 1 tsp of salt.

When the water boils, hold the dough above the pot and use a floured pair of scissors to cut off pieces, flouring the scissor blades between almost every cut.

Let the gnocchi rise to the surface, about 2-4 minutes of cooking, then drain them.

In a pan over medium heat, melt the margarine, then add the garlic and shallots with a pinch of salt and the chosen herb.

After 5 minutes, add the gnocchi and fry for 2 minutes.

Serve immediately with pepper.