Blend the turnips with a pinch of salt until creamy.

Put the turnips in a saucepan together with the butter and cook (if necessary, season with salt).
In the meantime, cook the pasta in boiling salted water, drain it al dente, then add it to the beetroot cream and mix.

Arrange the gorgonzola into chunks on the plates, then cover it with the seasoned pasta.
The turnip and gorgonzola spaghetti are ready, serve them immediately.

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