Beet and Ricotta Gnocchi

Cook beets in boiling salted water until tender. Peel. Purée in the food processor. Pour into a sieve and let sit for 30 minutes to drain as much liquid as possible. 
Drop into a bowl and add ricotta, Parmigiano-Reggiano and egg yolks. Season with salt, pepper and nutmeg. Mix thoroughly. 
Transfer to the table and gradually knead in flour (1½ cups/200 g more or less, depending on the moisture content of the beets); the dough should be nice and firm). 
Set dough well away from work surface. Cut off a slice about ¾ in. (1.5 cm) thick, lay it down on a floured work surface and cut into strips ¾ in. (1.5 cm) thick, then cut these into ¾ in. (1.5 cm) pieces. Roll the pieces gently over the back of a cheese grater into the traditional gnocchi shape. 
In a skillet, heat cream, butter and Gorgonzola until cheese melts and cream thickens. 
Cook gnocchi in a large pot of boiling salted water. When they rise to the surface, skim, drain and sauté in the sauce. Serve piping hot with some grated Parmigiano-Reggiano.