Rutronik News

Consommé with beetroot and ricotta gnocchi

  Newsletter Article

Ingredients

For four people you will need:

Consommé

  • 2 onions
  • 1 carrot
  • 50g celery
  • 50g leeks
  • 1 parsley root
  • 200g tomatoes
  • 1.5kg minced beef
  • 1 tsp black peppercorns
  • 5 egg whites
  • 2 bay leaves
  • 200g beetroot
  • Salt

Gnocchi

  • 1 bunch of chives
  • 250g ricotta
  • 1 egg yolk
  • 30g grated Parmesan
  • 100g flour
  • Salt
  • Pepper
  • Flour for working

Method

Halve the onions in their skin. Line a small pan with aluminum foil, place the onions on it with the cut side facing down and roast them on a high heat until brown. Wash the carrot, celery, leeks, and parsley root and cut them into roughly ½cm pieces. Quarter and deseed the tomatoes.

Mix the beef in a pot with the onions, vegetables, crushed peppercorns, egg whites, one of the bay leaves, and 15g of salt and then add three liters of cold water. Heat everything slowly until just below simmering point (do not boil!), stirring with a wooden spoon. Then leave to simmer on a low heat for two hours.

Meanwhile, place the beetroot in a pot with water, salt and a bay leaf and boil it on a medium heat for 50-60 minutes. Refresh it in cold water, peel and slice it, and then cut it into thin strips 2-3mm wide.

As soon as the meat and vegetables have risen to the surface (this takes about two hours), remove the broth from the hob and leave it to draw for 30 minutes. Carefully skim off the broth with a ladle and pour it into a pot through a strainer lined with cheesecloth. Allow the clear broth to reduce by half on a medium heat.

For the ricotta and chive gnocchi, finely chop the chives. Thoroughly squeeze out the ricotta in a paper towel and place it in a bowl. Add the chives, egg yolk, Parmesan, flour and a little salt and pepper. Knead the dough until smooth using the dough hook of a hand mixer. Halve the gnocchi dough and shape each half into a roll (2cm Ø) on a surface dusted with flour. Cut the rolls into slices roughly 1cm wide and cook them in lightly boiling water for five minutes.

Remove the gnocchi with a skimmer and divide them between the plates. Fill the plates with the consommé and finally add the beetroot strips.