Potato gnocchi with beetroot, with lemon cream and pistachios

In a large skillet, heat the salted water and when it starts boiling add the gnocchi.
In a bowl, pour the juice of half a lemon, add the egg yolk, two spoonsful of cooking cream, a drizzle of oil, grated cheese, salt and pepper. Stir with the help of a whisk.
When the gnocchi are half cooked pour the cream and stir with a wooden spoon, adjust the salt and wait until the gnocchi are cooked. Serve and top with lemon zests and chopped pistachios.

Thanks to sandro_24_nutritions