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.
