For Beetroot Gnocchi:

1. Pre heat the oven to 350 deg. F.
2. Wash the beetroots. Pat dry. Chop the leaves and ends off. Drizzle with olive oil. Bake for 30-35 minutes until fork tender.
3. Pull out of the oven. Let cool before peeling the skin off. Chop. Puree in a blender or food processor. Set aside to cool.
4. Boil water in a sauce pan.
5. Peel potatoes. Chop into chunks.Boil in water until cooked through. Strain water.
6. Mash potatoes using a masher or food mill leaving no lumps. Set aside to cool.
7. On a clean counter top bring all the ingredients of gnocchi together.
8. Mix well and while dusting occasionally, knead into a smooth soft dough, dry to touch.
9. Divide into two parts. Wrap one half and save for later.
10. Divide the other half into 3-4 smaller portions. Roll into long dowels about 3/4 inch in diameter.
11. Cut into 3/4-1 inch long dowel pieces. Flick pieces into the back of a fork or gnocchi maker.
12. Boil a pot of salt water. Add 2 tablespoon oil. Drop the gnocchi.
13. Cook for a few minutes. Once cooked gnocchi float to the surface of the water. Fish them out. Collect in a dish.

For the Spicy Coconut Cream Sauce:

1. In a medium hot pan, dry roast ground almond and coconut for a few minutes until the coconut turns golden in color.
2. Add bay leaf followed by ground spices and salt. Quick roast for 10-15 seconds.
3. Add salt followed by coconut milk. Mix everything well together. Simmer on low heat for a minute.
4. By now the gnocchi should be cooked. Add to the sauce. Toss to coat gnocchi with sauce.
5. Serve immediately with your choice of wine.