Couliflower gnocchi on Philadelphia cream and beetroot granita

<p>Put the Philadelphia cheese in a bowl and cover with cling film. Heat in the microwave for 50 seconds and then set aside. To make the beetroot granita you’ll need a cooked and frozen beetroot (it needs to stay in freezer for at least 6 hours).</p> <p>In a non-stick pan melt the butter, add 100 ml of water and let it boil. Pour in the <a href="https://www.mammaemma.it/en/potato-gnocchi/potato-gnocchi-with-couliflower/" target="_blank" rel="noopener">mamma emma potato gnocchi with couliflower</a> and gently stir for 2 minutes. In a plate make a bed of Philadelphia cream, add the gnocchi on top and decorate with some grated beetroot.</p> <p>Thanks to chef Alessandro.</p>