For the beetroot gnocchi, cook the potatoes with the skin on until tender. When they are still hot, peel off the peel and use a potato press to make mashed potatoes.
Depending on the taste, more beetroot can be used. Now roll out the dough with the help of flour and shape into small gnocchi.
Put the finished gnocchi in boiling water and wait until they come to the surface. Then skim off the gnocchi and, if necessary, fry in a pan with butter, thyme, rosemary and chard and serve.
To finish the tomato sauce, heat the olive oil in a saucepan and let the sugar caramelize. Add the celery, onions and garlic and sauté.
Then fill up with the tomatoes, salt, fennel, tomato ketchup and the strained tomatoes and bring to the boil.