For the gratin, peel potatoes and carrots and with a slicer, cut in 1 mm thick slices.
Grease an oven-proof baking pan (30 cm x 30 cm) with butter. Preheat the oven to 200°C.
Layer the slices in the pan, salt and pepper each layer.
Pour Berief soy organic cooking cream over the gratin, place the pan, covered with aluminium foil on the middle rack and bake for 40 minutes; take off the foil, sprinkle the cheese over the gratin and dot with butter. Bake the gratin for another 20 minutes.
Tip: Layer the vegetables by colour: This results in a nice pattern when cutting out the gratin. We recommend letting the gratin cool completely before cutting it out. Then cut out with a circular shape and warm it up again in the oven for 10 minutes at 160 degrees.
Preparing the gnocchi:
Drain the water from the cooked potatoes and red beets, and let them steam off 5 minutes.
While the potatoes are still hot press them through a potato ricer, mix the red beets with a hand blender. Mix together potatoes, red beets and butter and stir until smooth. Season with salt, pepper and nutmeg.
For the julienne, peel the red beets, use the slicer to cut in thin slices, cut the slices in fine strips and place in ice cold water. Change the water frequently until it remains clear.
Serving: To serve, cut out the gratin, with two table spoons form a dumpling from the puree, place it on top and garnish with fresh herbs and red beet julienne.