been experimenting with gnocchi again... beetroot horse radish gnocchi.
beetroot I half-cooked in a stock of vinegar, honey water + salt, then finished in the oven marinated with olive-oil, thyme, bay-leaf, caraway, black pepper... all in a package of tin foil which I opened in the end so they dry out... wanted them as dry as possible without losing taste.
added horse radish, made puree out of it all (throw away bay-leaf before)
this I then put into my regular gnocchi dough with a bit more wheat semolina than usual.
am not a big fan of beetroot in general, but they turned out spectacular.
served it in sage-butter with blanched cherry tomatos, roasted nuts and a bit of blue cheese and rucola.