Red Beet Gnocchi

About This Project

Beetroot gnocchi on spinach with caramelised pears, walnuts and horseradish foam

Preparation (for the Gnocchi)

Wash beetroot and potato. Preheat the oven to 200 degrees hot air. For Ultra plus or other roasters with lids, spread with salt or sugar and put the beets and potatoes (with peel) on the roast, and bake for about 50 min (of course, timing always depends on the size of the roots).

Once baked, peel the potatoes and beets, stomp the potatoes and puree the beets in the blender.

Mix everything together with flour and semolina and turn into a smooth dough.

Form small gnocchi and boil in salt water until they swim on top.

Preparation (for the horseradish foam)

Sauté the shallots, add milk and then add the grated horseradish and let it simmer for about 5 minutes.

Pour through a sieve.

Mix the horseradish milk with cream and salt and let it froth.

The spinach is quickly sautéed, and tasted with salt.

Caramelise the pears in the pan with some agave juice.

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