Beet and Sweet Potato Gnocchi

A very filling dinner and fun to make with little hands.
You need:
1 large beet cooked and peeled
1 large sweet potato pricked and baked at 350, then peeled.
1 cup flour plus more for rolling
1/2 tsp salt
Sauce:
one onion sliced
beet greens
S&P
4 to 6 tablespoons good quality butter

1. Place beet and sweet potato in a food processor.  I have a small one so I did each separately.
2. Add puree to salt and flour in a large bowl.  Mix.  Add more flour if very sticky.
3. Form into 3 long rolls, sprinkle with flour, roll up in Cling Wrap.
4. Place on a cookie sheet and refrigerate for 1-5 hours to chill.

5. Cut 1/2" piece off of roll and roll in flour.
6. Place on floured cookie sheet and press with a fork for shape.

.

7. When finished cover with plastic wrap until salted boiling water is ready.
8. Saute onion in olive oil with S&P until soft and browned, add chopped beet greens and butter.
9. Cook Gnocchi in boiling water for about 4 minutes or until they float to top.
10. Remove with a slotted spoon and add to skillet with onion mixture.
11. Enjoy!