Remove pre-cooked beets from package and coarsely dice.
Put the potatoes in a pot. But without peeling them! Otherwise they will absorb too much water and the beet gnocchi will be watery.
When the potatoes are done, peel them and mash them into puree. Finely chop the beet in a food chopper. Put the beet on a clean kitchen towel, twist it and squeeze out the liquid.
Mix the warm potato and beet. Now add the egg yolk and wholemeal flour. Finally, salt, pepper and nutmeg. Important: Depending on the type of potato you need to use 3-5 tablespoons more flour.
Form a roll with your hands on a floured surface. If the dough is too sticky, just add a little more flour.
Cut about 2 cm pieces from the roll and form oval dumplings. With a fork, press the typical gnocchi pattern into the dough pieces.
Bring salted water to a boil, it should not boil! Put the beet gnocchi into the water. After about 4 minutes they begin to float to the surface and are ready to be eaten.
Heat olive oil in the pan and fry the nuts briefly. Add the thyme and the beet pieces. Now add the beet gnocchi. Season with salt and pepper. Don't forget to add the Parmesan cheese.