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):
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
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.
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.
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.