In a pan with water, cook the yam and beetroot until soft. Drain and let dry for about 20 minutes.

Remove the skin from the yam and discard them.

In the processor, blend the yam, beetroot, two tablespoons of olive oil and salt. Place the mixture in a bowl.

Add rice flour and tapioca flour little by little and knead. When the dough is homogeneous, make balls.

Boil water in a medium saucepan. Add part of the gnocchi and use a slotted spoon to remove any that start to float from the pan. Place them all in a baking dish with a little Brazil nut oil.

In a frying pan, grill the gnocchi with a little olive oil. Place on a serving platter. Finish with Brazil nut oil.

You can add broccoli, garlic or other vegetables of your choice.