Three-starred chef Norbert Niederkofler of the St. Hubertus restaurant offers a taste of the Alta Badia with heady mountain flavors in this recipe for Red Beet Gnocchi.
Ingredients for four people
For the red beet reduction
For the red beet dumplings
For the filling
For the daikon cream
For the red beet escabeche
For the beer grounds
Procedure
For the red beet reduction
Peel and centrifuge the red beets. Allow to reduce over a gentle heat by 2/3.
For the red beet gnocchi
To make the beet gnocchi, mix all ingredients together until a smooth dough is obtained. Allow to rest for about 1 hour.
For the filling
Bring 300 g of cream to a boil and add the horseradish paste. Allow to steep for about 1 hour. Strain and add 200 g cream, agar-agar and bring to a boil. Pour the cream onto half-ball silpat molds and freeze. Roll out dough and cup with a diameter of 5 cm, place the frozen filling inside and close giving the shape of a turnip.
For the daikon cream
Peel the daikon root. Bring the milk and cream to a boil. Add the daikon and simmer for about 2 hours. Blend in Thermomix. Strain through a fine strainer and adjust for flavor.
For the red beet escabeche
Place all ingredients in a small saucepan (except xanthan paste), bring to a boil, and remove from heat, let steep for about 30 minutes. Strain and bind with xanthan paste. Uniform the color by placing the liquid in a vacuum seal.
For the beer grounds
Blend all ingredients for 5 minutes. Spread on silpat and allow to dry in the oven at 55 c for 12 hours, blend and soak with beer when using.
Plating
Make two splashes with escabeche, add some beer grounds, and lay 5 pieces of beet gnocchi on top. Finish with three quenelles of daikon cream.