The evolution of a signature dish that combines tradition, creativity, and modernity: Norbert Niederkofler's gnocchi feature a horseradish filling that enhances the potato dough, which is colored by the vibrant hue of red turnips.

RED BEET GNOCCHI

INGREDIENTS FOR 4 PEOPLE

RED BEET GNOCCHI DOUGH

500 g boiled potatoes
300 g wheat flour
60 ml red beet reduction
1 egg yolk
salt

FILLING

150 g horseradish paste
500 ml cream
6 g agar agar
salt

RED BEET REDUCTION

2 kg red beets

XANTHAN GEL

3 g powdered xanthan gum
80 ml water

FLAVORED BEET JUICE

100 ml red beet reduction
20 g red wine vinegar
2 sprigs of thyme
1 clove of garlic
10 g xanthan gel

BEER SOIL

200 g stale puccia bread
50 ml beer
15 g vegetable charcoal

DAIKON CREAM

1 kg daikon
50 g butter
1 l fresh cream
1 l fresh milk
salt

gnocchi di rapa rossa norbert niederkofler 3

PREPARATION

RED BEET GNOCCHI

Wash and cook the potatoes in a preheated steam oven at 100°C for 50 minutes, peel them, and mash them with a potato masher. Let them cool and add the rest of the ingredients. Knead the dough until it is smooth.

Cover and leave to rest for an hour in the refrigerator. After the necessary time has elapsed, roll out the dough with a rolling pin until it is about 4 mm thick, then cut out discs with a 6 cm diameter pastry cutter.

Place a small ball of filling in the center of each disc and fold the dough over itself, shaping it to resemble a miniature turnip.

FILLING

Infuse the horseradish paste in the cream and simmer for 30 minutes. Then strain, add the agar agar and salt, and bring to a boil. When the mixture is cold and still creamy, place it in a pastry bag and fill a silicone half-sphere mold, remove the excess mixture, and freeze.

RED TURNIP REDUCTION

Wash and peel the turnips, cut them into small pieces, and centrifuge them. Pour the liquid into a pot and reduce over low heat to about 2/3.

XANTHAN GEL

Combine and blend the ingredients until a transparent gel forms.

FLAVORED BEETROOT JUICE

Place all the ingredients in a small saucepan except for the xanthan gel, bring to a boil, then remove from the heat and leave to infuse for about 30 minutes. Strain and thicken with the xanthan gel.

BEER SOIL

Blend the bread and charcoal for 5 minutes. Spread on a silicone mat and leave to dry in a preheated oven at 55°C for 12 hours. Blend and moisten with beer when ready to use.

DAIKON CREAM

Wash and peel the daikon, slice thinly and brown in butter in a saucepan, cover with cream and milk and cook until the root is soft. Drain and blend in a Thermomix until the cream is smooth, then season with salt.

Cook the gnocchi in boiling salted water for about 4 minutes, drain and glaze in a pan with the beetroot reduction. Compose the dish by “splashing” the beetroot juice to form two thin stripes, then continue with a stripe of beer soil in the center and finish by placing 3 gnocchi on top. Finish with the daikon cream.