Horseradish Gnocchi with Arugula and Goose Breast

For those who love strawberries:

1. cook the potatoes with the skin in salted water.

In the meantime, finely crush the juniper berries in a mortar. Cut the goose breast into small cubes. Clean, rinse and roughly chop the arugula. 2.

Peel the potatoes while they are still warm and press them through a potato ricer. Quickly knead together with flour, semolina, egg and 25 g grated horseradish, seasoning with salt. Form dough into rolls (about 2, 5 cm) on lightly floured surface and cut into 1 cm thick slices. Form each slice into rolls. Place gnocchi end to end on a floured board.

Cook gnocchi in batches in boiling salted water for 2-3 minutes.

Remove with a skimmer, drain well, keep warm in a baking dish.

In the meantime, toast the pine nuts in the butter until golden, toss the goose breast and juniper briefly in it, add the arugula and fall together. Stir in maple syrup, season lightly with salt. Spread everything evenly over the gnocchi and sprinkle with 25 g horseradish.

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