Homegrown Chef Christophe Niklaus shares recipe for beetroot gnocchi, garlic cream, feta, pickled walnuts and dukkah soft boiled egg

Updated October 1 2019 - 10:31pm, first published 9:00pm
SPRING TREAT: Chef Christophe Niklaus offers up something different.
SPRING TREAT: Chef Christophe Niklaus offers up something different.

Beetroot gnocchi, garlic cream, feta, pickled walnuts and dukkah soft boiled egg

Beetroot gnocchi

Subscribe now for unlimited access.

$0/

(min cost $0)

or signup to continue reading

See subscription options

Get the latest Wodonga news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.