First, cook the whole potatoes with skin. When ready, pass them through a press to mash, trying to make the puree as smooth as possible, without lumps.
On the side, cook the beetroots and process them until you get a smooth puree, without lumps. Then mix the two preparations, adding salt and pepper. Let it cool and add the flour, mixing all until you have a smooth dough that does not stick to your hands.
Knead strips about 1 cm thick and cut into 1-cm pieces with a knife. To prevent them from sticking, we recommend putting the gnocchi in a bowl with a cornstarch or flour and toss them.
Finally, put water and salt in a pot, and once it boils add the gnocchi. When they rise to the surface, remove them with a skimmer. Meanwhile, put the olive oil, bay leaf and garlic in a skillet over medium heat, and when the gnocchi are ready, sauté them in the flavored oil.
Put the potato and beetroot gnocchi in a bowl and sprinkle with bits of blue cheese. If you want to give more color to the dish, add some fresh herbs of your choice.