Recipe of the month

Beetroot gnocchi with long-pepper and coconut foam, sprouts, horseradish and beetroot and carrot potpourri 

Looking for an exceptional recipe because you have invited family or friends for dinner? Executive chef Johann Schwarz recommends beetroot gnocchi with long-pepper and coconut foam. Sounds great? Why not try to prepare it yourself? 

Ingredients for 8 portions:

 

Gnocchi: 

500g boiled potato

500g boiled beetroot

Margarine

Beetroot juice

350g flour

Salt, pepper, nutmeg, ground caraways seeds 

 

Carrot and Beetroot Potpourri: 

Carrots

Yellow carrots

Beetroot 

Coconut Foam: 

1/4l coconut milk

3 long pepper catkins

Salt

Pink peppercorns

Peanut oil or sesame oil 

Crisps: 

180g flour

2g yeast

Salt

Pepper

175ml beetroot juice

Sesame 

Preparation: 

Mash the hot potatoes and beetroot, add juice, margarine and spices and knead to dough with flour. Roll the gnocchi. Boil in salted water that has a splash of vinegar added. Cut the carrots and yellow carrots into triangles and then blanch. Boil the beetroot and then cut into triangles, toss in olive oil and add the gnocchi and sesame. Bring the coconut milk to the boil – add the salt and long pepper and leave to stand for half an hour. Strain and season with pink peppercorns and peanut oil. To make the crisps mix the ingredients and leave to stand for half an hour. Spread the mixture thinly on a silicone mat, sprinkle with sesame and leave to dry for 20 minutes at a temperature of 120 C°. Break into pieces. Arrange the individual elements on plates, spray with peanut oil and place the coconut foam on the mixture. Strew with sprouts and horseradish. Garnish with the crisps and rocket lettuce.