To begin with, prepare the base of this dish by creating the cream: start by heating up the broth; while chopping the onions and sautéing, add the previously peeled, chopped potatoes, add the broth a little at a time until the potatoes are fully cooked. When cooked, add the beetroot powder and blend with a food processor.
For the garnish of the dish, prepare finely chopped dehydrated bresaola, diced steamed apples and fried potato skins cut into matchsticks to reduce waste. To round off the dish, make a béchamel sauce and melt the gorgonzola cheese in it, then put the mixture in a bottle and leave it in a bain-marie. Cook the Small Gnocchi in salted water for 1-2 minutes and once drained, toss them in a pan with the chamomile-flavoured butter. Arrange the ingredients on the plate beginning with the previously warmed potato purée, lay the gnocchi on top, decorate with the gorgonzola reduction and garnish the plate with the previously prepared bresaola and apples.
