Potato-turnip gratin with red beet gnocchi

Ingredients

For the gratin:

300 ml Berief organic soy cooking cream

250 g waxy potatoes

150 g carrots

150 g carrots (purple)

30 g butter

60 g grated Gruyère cheese

For the gnocchi:

200 g waxy potatoes

100 g raw red beets

2 tbsp vinegar

10 g butter

For the julienne:

0.5 raw red beets

Fresh herbs (chervil, chives)

Salt

Pepper

Nutmeg