Gremolata-Gnocchi
The recipe for colorful beets with gremolata gnocchi comes from chef Matthias Gfrörer, head chef of the Gutsküche restaurant in Wulksfelde.
- 3 small, yellow beets
- 500 ml mild rapeseed oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tsp. Turmeric
- 20 ml lemon or sea buckthorn juice
- 3 medium-sized beets
- 100 ml beetroot juice
- 50 ml Kirschsaft
- 1 tbsp sea salt
- 3 EL Rohrohrzucker
- 3 small Chioggia beets
- 20 ml raspberry vinegar
- 1/2 tsp salt
- 1 EL Rohrohrzucker
- fruity olive oil for a shine
- Tips of endive hearts
- 1 small bunch of flat-leaf parsley
- 2 tsp caraway seeds
- 3 cloves of garlic
- 170 g zimmerwarme Butter
- 50 ml olive oil
- 2 tsp sea salt
- 1 tsp lemon pepper
- Zest and juice of 1/2 lemon
- 450 g floury potatoes
- 30 g Butter
- 3 egg yolks
- 3. The Gremolata
- 1 tsp freshly ground black pepper
- sea salt
- 200 g Hartweizengrieß (Semola di gran duro)
- Pray, brush, wash.
- Halve the yellow beets, place them upright in rapeseed oil, and simmer for about 35 minutes, until tender. Peel the beets while still lukewarm and cut them into segments. Whisk together salt, pepper, turmeric, lemon or sea buckthorn juice, and a little rapeseed oil to make a robust vinaigrette. Marinate the beet segments in the vinaigrette.
- Heat a pot of water until it is just about to boil (around 98°C). Wash the beets, place them in a clear plastic bag, add the juices, sea salt, and raw cane sugar. Squeeze out the air and seal tightly with a clip. Cook the beets in the water bath for about 1 1/2 hours (until very tender!).
- Remove the beetroot from the bag, peel it while still lukewarm, and cut it into segments. Strain the beetroot cooking liquid through a sieve and keep it warm in a pot until serving.
- Peel the beets, slice them, and gently knead them with raspberry vinegar, salt, and sugar to tenderize them. Glaze with oil.
- For the gremolata, finely chop the parsley leaves. Lightly crush the caraway seeds in a mortar. Peel the garlic and crush it with a garlic press.
- Beat the room-temperature butter with a hand mixer until fluffy and stir in all the ingredients well.
- Place the gremolata on parchment paper and roll it into a log. Finely chop it with a kitchen knife for several minutes, then roll it up and tie the ends. Store in the refrigerator.
- For the gnocchi, boil the potatoes in their skins until tender and peel them. Melt the butter in the meantime.
- Press the potatoes through a potato ricer, preferably twice, to make the mixture fine (alternatively: use a potato masher). Let the mixture cool slightly, then knead in the softened gremolata along with the egg yolk.
- Season everything with salt and pepper. Knead the mixture for 4-5 minutes until a smooth, elastic dough forms. Sprinkle semolina over the top and continue kneading until everything is well combined.
- Bring a pot of water to a boil and add plenty of salt.
- Shape the gnocchi dough into thin rolls (2–3 cm) and cut into slices about 2 cm long. Roll the gnocchi over the back of a fork with your thumb, applying very light pressure. Add the gnocchi to boiling water and reduce the heat to low. Let the gnocchi simmer gently until they float to the surface.
- Drain the gnocchi, rinse briefly with cold water and toss in a pan with some melted gremolata.
Serve the colorful beets with gremolata gnocchi and the vegetarian braising sauce. It goes perfectly with this autumnal dish.
Concept: Matthias Gfrörer has developed a unique and highly sustainable style with his creative vegetable-based cuisine (fish and meat are served separately), using the best seasonal produce from the affiliated organic farm, Gut Wulksfelde. Cuisine: The dynamic chef is constantly evolving himself and his restaurant – with numerous events and the expansion to include a deli, ice cream parlor, and animal encounter area. In the large restaurant with its open kitchen, dishes such as homemade mozzarella served as a Caprese salad (with tomatoes and basil) (€12/€24), Breton artichoke with three different dips (€23), and Niçoise à la carte with roasted potato sticks and olive tapenade (€14/€26) are offered. Drinks: The wine list features around 200 bottles, many from certified organic winemakers. Atmosphere: In the large, bright restaurant, guests are seated at wooden tables and on benches surrounding the room. A popular venue for celebrations, it attracts many regular customers. A summer terrace is also available.