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Cook the potatoes whole with the skin on until completely tender. You can microwave, bake at 200°C or steam them. Once cool enough to handle, scoop out the flesh, mash until smooth and spread out for 5–10 mins to let excess steam escape.
Add the potato, ricotta, egg yolk, parmesan and salt to a bowl. Gently mix, then fold through 100g flour. Add another 1–2 tbsp only if needed until you have a soft, workable dough.
Divide into 4, roll into 2cm-thick ropes and cut into 2–3cm pieces. Place on a lightly floured tray.
For the sauce, cook the beetroot until tender- microwave, steam or roast all work.
Blend the beetroot with ricotta, walnuts, garlic, EVOO, lemon juice, salt and ½ cup chicken broth. Add more broth as needed until smooth and pourable.
Bring a saucepan of salted water to a gentle simmer. Cook the gnocchi in batches. Once they float, cook for another 30–60 seconds, then remove with a slotted spoon.
Heat a generous drizzle of EVOO in a frying pan and crisp the gnocchi for 3–5 mins until golden.
Spoon the beetroot sauce onto the plate, pile the crispy gnocchi on top and finish with chopped rocket + walnuts.