Place the (whole, un-cooked) potatoes in a large pan of salted water. Bring to the boil and cook until tender.
Peel and finely dice the shallots.
Once cooked, peel the potatoes and use a potato ricer to make a puree. Pass the beetroot through the potato ricer too and mix with the potatoes. Add the egg and 3/4 of the flour to the the beetroot and potato puree. Season with salt and pepper and mix well.
Form small gnocchis out of the puree, about 1.5cm thick and then roll through the rest of the flour. Cook the gnocchi in salted boiling water for 5 minutes. Remove from the pan using a perforated spoon and drain.
Heat a large frying pan and add a drizzle of olive oil. Add the shallots to the pan and cook the shallots until tender. Add the creme fraiche and the lumpfish roe to the pan. Season with salt and pepper then add the cooked gnocchi to the pan. Stir well then serve in deep plates or soup bowls.
«Warm through the beetroot before passing through the potato ricer as this will make it easier to mix them with the potato puree.»