{"id":76605,"date":"2023-12-18T00:21:53","date_gmt":"2023-12-18T00:21:53","guid":{"rendered":"https:\/\/cucineditalia.com\/beet-gnocchi-with-borage-celeriac-in-a-jus-of-vegetables\/"},"modified":"2024-01-29T10:19:37","modified_gmt":"2024-01-29T10:19:37","slug":"beet-gnocchi-recipes-grand-hotel-fasano","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/beet-gnocchi-recipes-grand-hotel-fasano\/","title":{"rendered":"Beet Gnocchi with Borage, Celeriac in a Jus of Vegetables"},"content":{"rendered":"\n

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

Stemming from the idea of interpreting a typical preparation of the Italian gastronomic tradition,\u00a0gnocchi<\/a><\/b>, 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.<\/p>\n\n\n\n

Ingredients for the Beet Gnocchi recipe for four people<\/strong><\/h2>\n\n\n\n

For the gnocchi<\/strong><\/h3>\n\n\n
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Red potatoes<\/strong>: 500 g<\/div>\n
Beet concentrate<\/strong>: 20 g<\/div>\n
Horseradish paste<\/strong>: 15 g<\/div>\n
Flour<\/strong>: 250 g<\/div>\n
Salt<\/strong>: to taste<\/div>\n
Pepper<\/strong>: to taste<\/div>\n
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<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the borage filling<\/strong><\/h3>\n\n\n
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Potatoes<\/strong>: 100 g<\/div>\n
Shallot<\/strong>: 30 g<\/div>\n
White wine<\/strong>: 50 g<\/div>\n
Olive Oil<\/strong>: 30 g<\/div>\n
Bear garlic<\/strong>: 50 g<\/div>\n
Chives<\/strong>: 30 g<\/div>\n
Borage leaves<\/strong>: 250 g<\/div>\n
Water<\/strong>: 4 l<\/div>\n
Vegetable cream or soy milk<\/strong>: 80 g<\/div>\n
Salt<\/strong>: to taste<\/div>\n
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<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the celeriac cream<\/strong><\/h3>\n\n\n
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Celeriac<\/strong>: 1<\/div>\n
Garlic<\/strong>: 1 clove<\/div>\n
Salt<\/strong>: to taste<\/div>\n
Rosemary<\/strong>: to taste<\/div>\n
Marjoram<\/strong>: to taste<\/div>\n
Thyme<\/strong>: to taste<\/div>\n
Sage<\/strong>: to taste<\/div>\n
Bay leaves<\/strong>: to taste<\/div>\n
Olive Oil<\/strong>: to taste<\/div>\n
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<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the vegetable jus<\/strong><\/h3>\n\n\n
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Celery<\/strong>: 200 g<\/div>\n
Carrots<\/strong>: 200 g<\/div>\n
Onions<\/strong>: 200 g<\/div>\n
Red wine<\/strong>: 200 g<\/div>\n
Soy sauce<\/strong>: 100 g<\/div>\n
Dried porcini mushrooms<\/strong>: 50 g<\/div>\n
Seed oil<\/strong>: 100 g<\/div>\n
Rosemary<\/strong>: 1<\/div>\n
Garlic<\/strong>: 2 cloves<\/div>\n
Water<\/strong>: 5 l<\/div>\n
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<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the finish<\/strong><\/h3>\n\n\n
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Olive Oil<\/strong>: to taste<\/div>\n
Sprouts<\/strong>: to taste<\/div>\n
Borage flowers<\/strong>: to taste<\/div>\n
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<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\r\n