Gnocchi and beet greens

1 pound of gnocchi

2 tablespoons olive oil

2 cloves garlic

2 cups coarsely chopped beet greens including part of the stems

1/8 teaspoon lavender salt

1/2 to 3/4 cup grated Gruyere cheese

Chop garlic and sauté in olive oil in a large frying pan. Mean while, cook gnocchi according to package. Add chopped beet stems and then greens to the garlic and olive oil. Add the al dente gnocchi to the beet greens, garlic and olive oil. Grind lavender salt on top. Cook until gnocchi are lightly toasted. Ladle mixture into bowls and top each bowl with ¼ cup of grated Gruyere cheese.

Serves 2-3 people.

Notes: Red beet stems will turn some of the gnocchi light pink.