Beetroot Gnocchi

Ingredients

Beetroot Gnocchi

• Boiled Potatoes: 500 g (1 lb)
• Egg Yolk: 1
• Flour “00”: 300 g (2 ½ cups)
• Beetroot Reduction: 60 ml (¼ cup)
• Salt
• Butter: 30 g (1 ½ tbsp)

Beetroot Reduction

• Beetroot: 2 kg (4 1/3 lbs)

Filling

• Cream: 500 ml (2 1/8 cups)
• Horseradish Paste: 150 g (½ cup)
• Agar-Agar: 6 g (1/8 cup)
• Salt

Daikon Cream

• Daikon Radish: 1 kg (2 ¼ lbs)
• Butter: 50 g (3 ½ tbsp)
• Fresh Cream: 1 l (4 ¼ cups)
• Fresh Milk: 1 l (4 ¼ cups)
• Salt

Beetroot Escabeche

• Beetroot Reduction: 100 ml (1/3 cup)
• Red Wine Vinegar: 20 ml (5 tsp)
• Thyme: 2 sprigs
• Garlic: 1 clove
• Xanthan Gum: 3 g (2/3 tbsp)
• Water: 80 ml (1/3 cup)

Beer Soil

• Dry "Puccia” Bread: 200 g (½ lb)
• Vegetable Charcoal: 15 g (0.15 oz)
• Beer: 50 ml (¼ cup)

Preparation

Beetroot Gnocchi

1. Wash and steam potatoes at 100°C (212°F) for 50 minutes. Peel and pass through a potato masher.
2. Weigh 500 g of sieved potatoes, add remaining ingredients, and knead until dough is smooth and homogeneous.
3. Cover and refrigerate for 1 hour.
4. Roll dough to 4 mm thickness, cut with a 6 cm round cutter, add a frozen hemisphere of horseradish filling, and shape like a small beetroot.
5. Cook gnocchi in salted boiling water for 4 minutes, drain, and deglaze in a pan with beetroot reduction.

Beetroot Reduction

1. Wash, peel, and cube the beetroots. Centrifuge to extract juice.
2. Boil juice, reduce over low heat to about 2/3 of original volume.

Filling

1. Simmer horseradish paste in cream for 30 minutes, strain, then add agar-agar and salt.
2. Bring mixture to a boil, cool, and pipe into hemisphere molds. Freeze.

Daikon Cream

1. Peel, chunk, and roast daikon in butter. Cover with cream and milk, cook until soft.
2. Blend until smooth and adjust seasoning.

Beetroot Escabeche

1. Combine ingredients (except xanthan and water), bring to a boil, infuse for 30 minutes.
2. Mix xanthan and water to form a transparent gel, strain liquid, bind with xanthan gel, and place in sous-vide bag.

Beer Soil

1. Blend bread and charcoal for 5 minutes, spread on Silpat, and dry at 55°C (131°F) for 12 hours.
2. Blend and soak with beer just before serving.

Plating

Splash plate with beetroot escabeche, add a line of beer soil, place 3 gnocchi, and finish with daikon cream.