Potato & Beet Gnocchi, Mascarpone Cream & Crispy Sage

Serves 2

• 1 Idaho potato
• 1 Red beet
• 1 Egg yolk
• 300g (3 cups) grated parmesan cheese
• 32 to 64g (1/4 to 1/2 cup) of unbleached all-purpose flour 1 teaspoon salt
• 1⁄2 (1.7g) teaspoon of black pepper Pinch of freshly grated nutmeg
• 1/2 cup (115g) of Mascarpone cheese 14.18g (2 tablespoons) of butter
• 15g (2 tablespoons) of cornstarch
• 120ml (1/2 cup) of dry white or rose wine A few sage leaves
• Olive oil