Fill large pot with 3-4 inches water and heat to medium-high heat. Stir in several pinches salt and add potato and beet; Cook 10-12 minutes or until fork tender.

In colander, strain vegetables and let steam dry a few minutes.

To food processor, add just the beets and a pinch of salt and pulse until smooth, stopping to scrape sides with spatula.

To large mixing bowl, add potatoes and mash.

Add pulsed beets to bowl with potatoes and, using gloved hands, mix well. Add 1 cup flour and mix well. Add 1/2 cup flour and mix. The consistency should be a little sticky.

Roll dough into ball and place on floured work surface. Begin to knead dough for few minutes adding pinch of flour every so often to avoid sticking.

Once dough is ready, cut into 4 equal pieces. Roll out each piece into long snake-like shape about 1/2- inch thick and slice each roll into 2-inch pieces.

In well-salted pot of boiling water, add gnocchi in small batches and cook until they begin to float, about 2-3 minutes. Remove to plate.

To pan over medium heat, add 3 tablespoons butter and splash of olive oil. Stir and cook over medium-low heat for a few minutes until browned but not burnt.

Transfer gnocchi to pan with brown butter sauce and cook about 1-2 minutes per side. Continue until all gnocchi are browned. Transfer to plate.

Drop a few sage leaves into brown butter sauce and cook for 1 minute until crispy.

Add portion of gnocchi to 4 bowls. Top with brown butter sauce, grated Parmesan cheese and fried sage.