Red Turnip Gnocchi, White and Red Radish, Beer Soil | Norbert Niederkofler

Ingredients for 4 people

For the dough

• 500 gr red potatoes
• 500 gr old yellow potatoes
• A handful of Parmigiano
• 1 egg yolk
• Salt to taste
• 600 gr "00" flour
• 4 tablespoons of red turnip reduction

For the filling

• 500 gr cream
• 150 gr horseradish paste
• 14 gr agar-agar

For the white turnip cream

• 500 gr white turnip
• 1 liter of cream
• 7 gr xanthan gum
• Salt, pepper to taste

For the red turnip escabeche

• 200 gr turnip juice
• 60 gr apple cider vinegar
• 0.14 gr. xanthan gum

For the red turnip reduction

• 500 gr red turnips

For the beer soil

• 500 gr stale bread
• 4 gr activated charcoal
• 200 gr water
• Beer to taste

Method

For the gnocchi

Knead all the ingredients together until obtaining a uniformed dough, let it rest for about an hour.

Meanwhile, boil the cream and add the horseradish paste, let it infuse for about 1 hour, then strain and add another 200 gr. of cream. Add agar-agar and bring to a boil.

Place half a sphere in the molds and freeze in a blast chiller, roll out the dough, cut it into rounds, and place the frozen filling. Mold it into the shape of a turnip and refrigerate.

For the cream

Peel and cut the white turnip into cubes, sauté with hazelnut butter, and cover with cream. Cook for 15/20 minutes and blend in a mixer with the addition of xanthan gum, strain through a chinois.

For the escabeche

Juice the red turnip, pour it into a saucepan, season with apple cider vinegar, and let it simmer for 10/15 minutes. Strain through a fine sieve and mix with xanthan gum, clarify the mixture with a vacuum machine.

For the beer soil

Remove the crust from the stale bread, knead with water and activated charcoal, roll it out on a silpat, and dry in the oven at 55°C for 12 hours, 0% humidity. Blend and spray with beer at the time of serving.