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Horseradish Gnocchi with Beetroot and Blue Cheese

PUBLISHED: 14:26 29 October 2014 | UPDATED: 14:26 29 October 2014

Horseradish gnoochi with beetroot and blue cheese

Horseradish gnoochi with beetroot and blue cheese

Archant

Celebrate the arrival of autumn with this seasonal beetroot recipe.

Horseradish Gnocchi Ingredients:

1kg mashed potato (dry)

100g grated horseradish

100g Parmesan (grated)

300g pasta flour

Salt and pepper

1 egg

Method:

Roast the potatoes in their skins in the oven, when cooked scoop out the potato and put through a drum sieve.

Add all the dry ingredients and the egg into a bowl and work the mixture by hand until combined. Rest the mixture in the fridge for around 20 minutes.

Hand roll the mixture in to around 2 inch long by 1cm width tubes.

Then bring a pan of water to the boil, add the gnocchi and cook for around 2 minutes then refresh in ice water.

To finish fry in olive oil or a knob of butter for around until golden brown.

Beetroot Ingredients:

6 cloves of garlic

Half a bottle of red wine

4 cups of red wine vinegar

A couple of sprigs of rosemary

A couple of sprigs of thyme

Salt and pepper

Method:

To cook the beetroots, place them in a pan adding half a bottle of red wine, 4 cups of red wine vinegar, the rosemary and thyme.

Cover with water and simmer for 3 hours, after this time check with a knife that the beetroot is cooked.

Drain and peel the beetroots and cut them in a wedges, to serve fry in olive oil and add a knob of butter until golden brown.

Serve all components with blue cheese and wilted spinach.

Recipe supplied by Ston Easton Park, near Bath.



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