Beet Gnocchi with Borage, Celeriac in a Jus of Vegetables

For the perfect cold-weather meal, executive Chef Pasquale Tozzi of Il Pescatore Restaurant, the sign located inside the 5*L Grand Hotel Fasano & Villa Principe in Gardone Riviera (BS), proposes a scenic and elegant first course: Gnocchi of beet, borage, celeriac and vegetable jus.

Stemming from the idea of interpreting a typical preparation of the Italian gastronomic tradition, gnocchi, the recipe stands out for its attention to the quality and seasonality of the raw material and for its balance in flavors and colors. In the dish, the pasta format, filled with borage, is laid on a delicate cream of celeriac and completed with a flavorful vegetable jus made with celery, carrots, onions, dried mushrooms, wine and soy sauce.

Ingredients for the Beet Gnocchi recipe for four people

For the gnocchi

Red potatoes: 500 g
Beet concentrate: 20 g
Horseradish paste: 15 g
Flour: 250 g
Salt: to taste
Pepper: to taste

For the borage filling

Potatoes: 100 g
Shallot: 30 g
White wine: 50 g
Olive Oil: 30 g
Bear garlic: 50 g
Chives: 30 g
Borage leaves: 250 g
Water: 4 l
Vegetable cream or soy milk: 80 g
Salt: to taste

For the celeriac cream

Celeriac: 1
Garlic: 1 clove
Salt: to taste
Rosemary: to taste
Marjoram: to taste
Thyme: to taste
Sage: to taste
Bay leaves: to taste
Olive Oil: to taste

For the vegetable jus

Celery: 200 g
Carrots: 200 g
Onions: 200 g
Red wine: 200 g
Soy sauce: 100 g
Dried porcini mushrooms: 50 g
Seed oil: 100 g
Rosemary: 1
Garlic: 2 cloves
Water: 5 l

For the finish

Olive Oil: to taste
Sprouts: to taste
Borage flowers: to taste


For the gnocchi

Steam the potatoes (at a temperature of 120°C) until well done, then peel and mash them with a fork. In a planetary mixer, combine the still-warm potatoes, flour, horseradish paste, beet paste, a little salt and a little pepper. Knead the ingredients with the paddle attachment and make a smooth, homogeneous dough. Place in the refrigerator to rest for about half an hour.

For the borage filling

Wash the fresh borage leaves well and blanch them, along with the bear garlic, in a pot full of salted water. Then, let them cool in water and ice. Meanwhile, chop the shallots and brown them gently with olive oil in a pan, add the previously thinly sliced potatoes and deglaze with white wine.

Cover with water and vegetable cream and let everything cook. When cooked, allow to cool. Using a blender, blend the potato base with the foliage and chives until you have a velvety, bright green sauce. Adjust salt and dress in hemispherical silicone molds. Finally, freeze.

For the celeriac cream sauce

Wash and peel the celeriac, keeping the peel aside. Cut it into coarse pieces and lay it on a plate lined with foil and baking paper. Lightly salt, place a clove of garlic and sprinkle with the herbs. Close the foil, checking that it is well sealed, and bake in the oven for about 30 minutes at 170°C.

Take the vegetable peel back and roast it in the oven for a few minutes, then transfer it to a saucepan, add a bay leaf and cover with cold water. Bring to a boil and simmer for about 20 minutes. When the celeriac is cooked, remove the herbs, which by now will have released all the aromatic part, recover the water released in the foil and put everything in a blender. Blend well, add some olive oil and obtain a smooth cream. Finally, adjust the density with the broth from the peels.

For the vegetable jus

Coarsely chop the vegetables and brown them in a pan with seed oil. Add the garlic and rosemary, wet with cold water, soy sauce and red wine. Let it simmer for a couple of hours until the initial liquid has reduced by 1/5. Strain with the help of an etamine.

For finishing

Return the dough to the refrigerator and roll it out to a thickness of 1 mm, place the frozen borage hemispheres and close with another layer of dough. Using a pastry cutter, cut out the gnocchi.

Cook the gnocchi in boiling salted water. Toss them in a pan with a drizzle of olive oil. Finally, place the celeriac cream in the center of a plate, lay the gnocchi and top with the vegetable jus, sprouts and borage flowers.

Grand Hotel Fasano

Beet Gnocchi with Borage, Celeriac in a Jus of Vegetables

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