In this #penumbracookclub entry, I'll introduce a new series of collars that we offer as a vegan-only option; our magenta-colored "gen-peel" collection. When we found this phenomenal material, we just had to buy it - even though we didn't have a non-vegan alternative for it. However, I believe it's okay for non-vegans to wear it as well. 😜

I don't know how you feel about it, but two things immediately come to my mind when I look at this collar. One of them is dragonfruit - because of its fancy color and structure, the other is beetroot.

I've never been very fond of beetroot. It always made me think of beetroot salad, and I have no positive connection whatsoever towards that.

That instant feeling of disgust led me to definitely wanting to cook something with it; challenges are always the most fun when they are hard.

Considering I never touched beetroot since I was old enough to decide what I eat for myself, I first had to look for inspiration on the internet. Let me tell you; there are tons of beetroot-salad recipes out there. For that, I hadn't been brave enough...

Eventually, I found someone using beetroot in a gnocchi dish. Gnocchi are awesome! My mum taught me the perfect recipe (it uses carrots and potatoes), and I immediately wanted to try it with beetroot. Well, well. I had forgotten how many eggs were used. And that there was a lot of curd cheese in it. However, I chose to try the recipe without these ingredients and adjust along the way. My partner was a bit skeptical, but it worked!

When I decided that I wanted to do beetroot gnocchi, I also concluded it was time to finally order the famous "Butterbrettchen" (butter board?) from! Not for kinky reasons for a change, but to use in the kitchen. It should have been perfect for gnocchi-shaping... Actually, it was. But cooking the gnocchis nullified all my efforts.

I don't know how your partners behave when you order from a sex shop, but mine immediately began to think of things we might need - and he found one or two. However, the most important thing was to order two "Butterbrettchen" since he thought it was not okay to have just one for the kitchen that he couldn't use in the bedroom.

So, here we go. Now we're both proud owners of those pretty little boards. Good thing we have our fancy laser cutter to make sure we never mix them up. (By the way - his had better long-term results when it came to creating visible marks 😜)

That was an awful lot of talk about a board designed for butter shaping - I guess it's time to move on to the actual recipe.

Beetroot-potato gnocchi with sage and truffles


400 g raw beetroot

2 Tbsp olive oil



500 g russet potatoes

100 g wheat flour



olive oil




ground pepper

yeast flakes

Preheat the oven to 175 °C.

Cook the potatoes until soft.

Wash the beetroot and cut it into 0,5 cm slices. Put them in a bowl, mix with olive oil, and season with salt and pepper.

Spread the beetroot on a baking sheet and put it in the oven for about 30 minutes. They should be soft and start to brown by then.

When the potatoes are cooked, peel and mash them and let them cool and steam out on a kitchen towel.

Blend the roasted beetroot until smooth, and let cool for a bit.

Mix the blended beetroot, mashed potatoes, flour, salt, and a bit of nutmeg, This will create a pretty sticky dough, but that's okay! You can add more flour, but keep in mind: the more flour you add, the less fluffy the gnocchi will turn out.

Now comes the hard part. Flour your table well, or your dough will stick to it.

Take a small hand full of the dough, and form a roll that is about 2 cm thick. Now take a knife and cut into gnocchi-sized shapes. Repeat until there is no dough left.

While you're forming your gnocchi, bring water to a boil. Put in your gnocchi and cook for a few minutes. They are ready when they start to swim on the surface.

Now you can use them in whatever way you like. Since the beetroot gives them such a nice taste, I made one of my favorite variations - roasted gnocchi with sage and truffles.

For that, heat some olive oil in a pan. Add fresh sage and truffles (I used pickled ones), fry them up a bit, and then add the gnocchi. Roast to your favorite level of browning, add salt and pepper if needed, and they are ready to serve.

If you want, you can use yeast flakes to season your dish.