• Cook the potatoes and beetroots in seperate pots until soft.
• Drain and rinse the potatoes and beetrotts when done.
• Let them cool for a few minutes until you can handle them without burning.
• Peel potaotes and beetroots.
• Run through a ricer into a bowl.
• Add salt and pepper.
• Add the chickpea flour and potato starch (start by adding 3/4th and then add more if needed) to the riced potatoes and beetroots and kneed until it forms a dough.
• Keep on kneeding until all the flour is incoroprated and the dough is soft, firm and a little sticky.
• Tear of a piece of the dough and roll the dough on a well floured plain surface into a rope that is about 2 cm wide.
• Make marks using a fork (optional) and then cut the dough into smaller pieces inbetween the fork marks. (Approximately 2-3 cm long).
• Repeat with the rest of the dough.
• Bring water to a boil in a pot and add salt.
• Lower the heat so that the water is cooking on very heat.
• Add a few gnocchi at a time (don't add too many, then they will stick together).
• The gnocchi are ready when the pop back up to the surface.
• Fish them out of the water a few at a time.
• Repeat until you've cooked all of them.
• The gnocchi can also be baked in the oven. Preheat the oven to 225 degrees Celcius and bake for 6-10 minutes, until golden brown.

For the topping

• Preheat a nonstick pan over medium/high heat.
• Add the spinach and mushrooms with the water and let it sautée until the water has evaporated.
• Preheat a smaller non stick pan.
• Add hazelnuts and dry roast in the pan for 1-3 minutes, just until they start to get golden brown. Then turn off the heat.
• Add shallot to the spinach pan and fry until golden brown.
• Add cumin, salt, pepper and combine.
• Fry for 1-2 minutes.
• Add grated cheese on top (if using).
• Place gnocchi on a plate, top with the fried spinach topping and dry roasted hazelnuts.