Beetroot Gnocchi

Ingredients

• 150 g waxy potatoes (1–2 potatoes)
• 400 g beetroot (4 small beetroot bulbs)
• Salt
• 1 egg
• 5 tbsp heavy cream
• 15 g liquid butter (1 ½ tbsp)
• 125 g spelt flour type 1050 (+ 2 tbsp for handling)
• black pepper
• nutmeg
• 120 g turkey ham (sliced)
• 150 g goat cheese roll (45% fat in total)
• 10 g mixed salad with young beetroot leaves (1 handful)
• 75 g hazelnut kernels
• 2 sprigs Rosemary
• 1 Spring onion
• 4 tbsp olive oil

Instructions

1. 1.

   Peel, wash and cook potatoes and beetroot in a pot of boiling salted water for 30 minutes over medium heat. Drain, let steam off, press through a potato masher and allow to cool completely.

2. 2.

   Knead the mash with egg, cream, 1 tbsp liquid butter and 125 g flour; season with salt, pepper and freshly grated nutmeg.

3. 3.

   Shape finger‑thick rolls from the dough, cut into 3 cm wide pieces, roll into oval gnocchi and press ridges with a fork. Let rest for 10 minutes.

4. 4.

   Meanwhile bring plenty of salted water to boil. Add beetroot gnocchi and simmer over low heat for 2–3 minutes until they rise to the surface. Remove with a slotted spoon and drain well.

5. 5.

   Heat remaining butter in a pan. Fry turkey ham for 4 minutes over medium heat until crisp, then cut into pieces. Break goat cheese into small chunks. Wash beetroot leaves and dry by spinning. Halve hazelnuts. Rinse rosemary, pat dry and pluck needles. Trim spring onion, wash and slice thinly into rings.

6. 6.

   Heat olive oil in a large pan. Toss beetroot gnocchi for 4 minutes. Add spring onion rings and rosemary needles. Briefly fold in goat cheese and ham; season with salt and pepper. Plate the gnocchi, scatter beetroot leaves and hazelnuts on top.