Preheat the oven to 200°C, wash and prick the sweet potato and the beet with a fork and cook in a roasting pan with a little oil until they are soft. Let cool

Once the sweet potato and beet are cold, peel them and put them in a food processor and make them puree (you can also do it with a potato ricer), transfer the puree to a bowl and add the flour half a cup at a time and integrate by hand or with the help of a fork. Once all the flour is added, knead until well integrated.

Divide the dough into 4 and in a floured surface stretch each part into a 1/2 cm diameter roll. Cut the gnocchi about 1 1/2 cm long and roll them on a fork or on a floured gnocchi board.

To cook, boil 1 liter of water for every 100g of gnocchi, place the gnocchi in the boiling water and once they start to float, remove them from the water.

Serve with your favorite sauce!