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Beetroot gnocchi, beer soil and daikon cream recipe

Beetroot gnocchi, beer soil and daikon cream

  • Starter
  • medium
  • 4
  • 2 hours, plus overnight drying

PT2H

1
Begin by making the beer soil. Place the the bread, beer and charcoal in a blender and blitz to a smooth paste. Spread the mixture onto a dehydrator tray and dry overnight at 55°C. The next day, blitz the beer soil to a fine crumb and set aside
  • 1g of charcoal
  • 125g of flatbread
  • 150ml of lager beer
2
To prepare the beetroot for the gnocchi, place the beetroot in a blender and blitz to a purée. Pass the through a fine sieve and transfer to a saucepan. Reduce the beetroot juice by half, skimming any scum from the surface. Pass the reduction through a fine sieve and leave to cool
  • 1kg beetroot, peeled
3
To make the gnocchi, boil the potatoes in salted water for 30 minutes, or until cooked through. Pass the potato through a drum sieve and place in a mixing bowl. Fold in the egg, flour, salt, pepper and 40g of the beetroot reduction
  • 100g of red-skinned potatoes
  • 100g of large potatoes
  • 1 egg yolk
  • 120g of 00 flour
  • salt, to taste
  • black pepper, to taste
4
Tip the dough onto a clean work surface and lightly knead until it comes together. Wrap in cling film and rest in the fridge for 1 hour
5
To make the gnocchi filling, bring the cream to the boil and add the horseradish. Remove from the heat, leave to Infuse for 1 hour then pass through a fine sieve. Add the agar, bring to the boil then pour into the 1cm semi sphere moulds. Once cool, place the gnocchi filling in the freezer to set
  • 1.5g of agar agar
  • 100ml of cream
  • 75g of horseradish cream
6
Roll out the gnocchi dough and cut into circles. Place a piece of filling in the middle of each circle and close the dough around it
7
For the daikon cream, bring the milk, cream and daikon cress to the boil in a saucepan. Transfer to a blender, blitz until smooth then pass through a fine sieve. Set aside
  • 50g of daikon cress
  • 100g of cream
  • 100ml of milk
  • salt
  • black pepper
8
Cook the gnocchi in the remaining beetroot reduction for 4–5 minutes, or until soft
9
To serve, sprinkle the beer crumb down the centre of each plate and arrange 5 of the gnocchi in the middle with a drizzle of the beetroot juice. Pour the daikon purée around the gnocchi and garnish with the red vein sorrel
  • red vein sorrel leaves

Ingredients

Metric

Imperial

Beetroot gnocchi

Beer soil

  • 125g of flatbread
  • 150ml of lager beer
  • 1g of charcoal

Gnocchi filling

  • 100ml of cream
  • 75g of horseradish cream
  • 1.5g of agar agar

Daikon cream

To serve

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