Beetroot Gnocchi
INGREDIENTS FOR 4 PERSONS
BEETROOT GNOCCHI
- 500 gr boiled red potatoes
- 500 gr boiled old yellow potatoes
- 2eggyolk
- 600 gr flour „00“
- 200 gr beetroot reduction
- Salt, pepper
Mix all the ingredients together until the dough is homogenous. Let it rest for about 1 hour.
HORSERADISH FILLING
- 500 gr cream
- 150 gr horseradish paste
- 14 gr Agar-Agar
Bring 300 gr of cream to boil and add the horseradish paste. Leave it to infuse for about 1 hour. Filter and add 200 gr of cream, agar-agar and bring to boil. Place the cream into silpat molds (half sphere) and freeze. Roll out the dough and place the frozen filling inside; shape like a turnip and freeze.
DAIKON CREAM
- 500 gr daikon
- 1 lt fresh cream
- 1ltfreshmilk
- Salt, pepper
Peel and cut the daikon cress in cubes. Bring t boil the milk and the cream. Add the daikon cress and cook for 2 hours. Mix and strain through a sieve.
BEETROOT ESCABECHE
- 500 gr beetroot reduction
- 30 gr red wine vinegar
- thyme
- garlic
Centrifuge the beetroots, season with apple cider vinegar and let simmer for 10/15 min. Filter through a sieve and add the xanthan, clarify the mixture using the vacuum machine.
BEER SOIL
- 500 gr “puccia” bread
- 600 gr beer
- 4gr charcoal
Mix all ingredients for 5 minutes. Pour on a silpat and let it dry in oven at 55 c for 12 hours.
PLATING
Splash some of the escapeche on the plate. Sprinkle the beer soil on the plate and put 5 gnocchi on the soil. In the end put three quenelle of daikon crème on the plate.
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