Preheat the oven to 210°C (410°F). Wash the beets and potatoes well, season with salt and olive oil, prick with a fork, and wrap tightly each piece of vegetable in aluminum foil. Choose potatoes and beetroot similar in size. Roast the vegetables until the knife passes through them easily.

Take the vegetables out of the foil while they are still hot (watch your fingers), let them cool a bit, and peel the skin off. Grate both potatoes and beets on the grater, on the finest side. Then add the egg yolk and salt and mix everything together.

Slowly start adding flour. Don't add everything at once because you maybe won't need the whole amount. Dust the working surface with flour, shape the dough into a ball and divide it into 4 pieces.

Form each piece of dough into a rope that is 1 x 2 cm thick and cut each rope into 2 cm pieces. Transfer them to the prepared baking sheet covered with parchment paper and dusted with some more flour. If you're going to cook them right away, heat the water until it boils, season with salt, and add the gnocchi. Cook until they float to the surface.

Drain cooked gnocchi from the water. Cut the broccoli into florets and blanch it.

Melt the butter until becomes frothy in the pan. Add Herbes de Provence. When it starts to get a light brown color and its beautiful nutty smell, add the gnocchi, broccoli, salt, and garlic powder. Shake the pan occasionally until everything is done, about 2-3 minutes. Transfer to a plate

Serve with some freshly squeezed lemon juice, grated parmesan, and freshly ground pepper.