Celery root gnocchis, walnut and parmesan cheese cream sauce

celery root gnocchi and walnut sauce-5

Gnocchis are my number one comfort food dish. A bit long to prepare but so much better than the ones you find at the supermarket. Those italians favorites are generally made of potatoes and flour. They can be boiled or grilled. A simple twist to the traditional recipe is to replace half the potatoes by another vegetable (spinach, peas, salsify, etc…). I used celery root and made a walnut and parmesan cream sauce that go really well together.

Celery root gnocchis, walnut and parmesan cheese cream sauce

Ingredients (4 servings):

  • 1 celery-root
  • 1lb potatoes
  • 2 egg yolks
  • 2 1/2 cups of all-purpose flour (more for making the gnocchis)
  • 8,5 fl.oz fluid dairy cream
  • A dozen walnuts
  • 1/4 cup of grated parmesan cheese + some for serving
  • 1/2 coffeespoon of nutmeg powder
  • 1 tablespoon of olive oil
  • Salt, pepper


Peel and cut the potatoes and celery root in small pieces.

Steam for 30 minutes.

Meanwhile, crack the walnuts and blend them in a mixing bowl. In a pan boil the dairy cream. Add parmesan and walnut powder and mix it well. Remove of the heat. Reserve.

In a large bowl, crush the potatoes and celery root with a fork or use a potato masher. Add the flour and egg yolks. Mix it well.

celery gnocchi and walnut sauce

Roll the dough gently with your hands until the rolls are 3/4-inch in diameter. Flour a bit if needed. Cut 1-inch long pieces and make small balls. Flick gently the pieces off of fork.

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celery gnocchi and walnut sauce-4

Plunge the gnocchis in boiling water. Cook for 1 minute. When the gnocchis float to top of the surface, remove them and drain. Heat a pan with olive oil. Grill the gnocchis for few minutes until golden. Add salt and pepper.

Serve with walnut and parmesan cheese cream sauce and grated parmesan.

celery gnocchi and walnut sauce-6


2 thoughts on “Celery root gnocchis, walnut and parmesan cheese cream sauce

  1. Your gnocchi look absolutely perfect – mine always end up looking a bit misshapen. Love that you used celery root as well. I love celeriac mash (again, just replacing half the potatoes in regular mash) – I first came across it in one of Jamie Oliver’s books where it was paired with wine-braised beef. I would love to try celeriac gnocchi with a wine-heavy beef ragu, it’s just a pity that celeriac is tricky to track down in Rome it seems. I even once walked around a market with a picture of celeriac on my phone asking every stallhalder whether they knew where I could find it, but no luck.

    • Hi Sophia, thank you for your comment. Celeriac is great. A shame you can’t find celery at the market in Rome. It’s the pick season in France. But you have nicer weather that must be the reason 😉

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