Beetroot Gnocchi Recipe with Beer Soil - Great Italian Chefs
In this delicious gnocchi recipe from Norbert Niederkofler, potato gnocchi is cooked in a beetroot reduction to give the dumplings a subtle, sweet flavour and dramatic pink colour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Ingredients
- 1kg beetroot, peeled
- 100g of red-skinned potatoes
- 100g of large potatoes
- 1 egg yolk
- 120g of 00 flour
- salt
- black pepper
- 125g of flatbread
- 150ml of lager beer
- 1g of charcoal
- 100ml of cream
- 75g of horseradish cream
- 1.5g of agar agar
- 50g of daikon cress
- 100g of cream
- 100ml of milk
- red vein sorrel leaves
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