Begin by roasting or steaming your beets until tender, about 30-40 minutes. Then peel and mash until smooth.

In a mixing bowl, combine mashed beets, ricotta cheese, beaten egg, and salt. Gradually add flour until a soft dough forms.

On a floured surface, roll dough into logs about 1 inch in diameter and cut into 1 inch pieces. Press each piece with a fork.

Bring salted water to a boil and cook the gnocchi for 2-3 minutes or until they float. Remove with a slotted spoon.

Serve gnocchi drizzled with balsamic vinegar and alongside crusty bread.