Polenta Cheese Gnocchi with Beet

Mix the layered cheese with breadcrumbs, egg yolk, corn semolina, salt and pepper until smooth, let rest for 20 min.

Rinse the beet, remove the peel and slice into thin slices. Dice onions, sauté with beet in butter (1), season with salt, pepper and sugar. Add water, cover with lid and cook over medium heat for 20 minutes, stirring a few times.

Form 4 smooth dumplings per unit from the semolina mixture with a tablespoon dipped in hot water. Slide into boiling salted water and pull 20 min (do not make).

Roast pumpkin seeds in butter (2). Cut chives into rolls. Rinse horseradish, peel, grate finely. Beet with the dumplings arrange, drizzle with pumpkin seed butter, sprinkle with chives and horseradish.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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