Couliflower gnocchi on Philadelphia cream and beetroot granita
A refined recipe easy for everyone to make
- Couliflower gnocchi : 400 gr
- Butter: 50 gr
- Philadelphia: 70 gr
- Water: 100 ml
- Cooked and frozen beetroot: to taste
Put the Philadelphia cheese in a bowl and cover with cling film. Heat in the microwave for 50 seconds and then set aside. To make the beetroot granita you’ll need a cooked and frozen beetroot (it needs to stay in freezer for at least 6 hours).
In a non-stick pan melt the butter, add 100 ml of water and let it boil. Pour in the mamma emma potato gnocchi with couliflower and gently stir for 2 minutes. In a plate make a bed of Philadelphia cream, add the gnocchi on top and decorate with some grated beetroot.
Thanks to chef Alessandro Argenti.