Wash the potatoes and boil in salted water for 30 minutes.
Peel and dice the beetroot.
Boil the beetroot in salted water with the vinegar for 15 minutes.
Drain the potatoes, peel and press through a potato ricer onto a floured surface. Allow the steam to evaporate.
Pour the beetroot into a sieve, drain well and let the steam evaporate. Finely puree with a blender.
Add to the mashed potato, season with salt and nutmeg and quickly knead with the egg and flour to a smooth dough. If necessary, add some extra flour.
Blanch the spinach in salted water, rinse in cold water, press out the water and chop the leaves.
Mix with the Parmesan and egg yolk. Season the mixture with salt, pepper and nutmeg.
Flatten out the potato dough on a little flour to about 3mm thickness and cut out 4-5cm circles. Place 1 tsp of spinach in the middle of each circle.
Cover with a second dough circle and press the edges well to seal. If the edges do not stoick together well, brush with beaten egg white.
Peel and finely chop the shallot.
Wash the parsley, shake dry and cut into fine strips.
Clean the chanterelles and place them in a hot pan with the butter. Add the parsley and shallots and fry for 2-3 minutes. Season with salt and pepper.
Boil the gnocchi in boiling salted water for 3-4 minutes until they float to the surface. Remove from the water with a slotted spoon, drain, place on the chanterelles and serve.