Celeriac Gnocchi Recipe
CHANTERELLES LEEKS MALTED RYE CREAM
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Ingredients
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Gnocchi
Chanterelles and Leeks
Malted Rye Cream
Method
Gnocchi Preparation
- 1
Prepare Celeriac
Peel the celeriac with a vegetable peeler and cut it into small chunks. Boil in salted water until tender, about 20 minutes.
- 2
Mash Celeriac
Drain the celeriac and mash it thoroughly until there are no lumps.
- 3
Make Gnocchi Dough
In a bowl, combine the mashed celeriac with flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add more flour, a tablespoon at a time.
- 4
Shape Gnocchi
On a floured surface, roll the dough into long ropes about 1/2 inch in diameter. Cut into 1-inch pieces and use the back of a fork to create ridges on each piece.
Chanterelles and Leeks Preparation
- 5
- 6
Malted Rye Cream Preparation
- 7
Make Cream Sauce
In a saucepan, heat the heavy cream over medium heat. Whisk in the malted rye flour and a pinch of salt. Stir continuously until the mixture thickens, about 5 minutes.
Assembly and Cooking
- 8
Cook Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- 9
Combine and Serve
In the skillet with the chanterelles and leeks, add the cooked gnocchi. Pour the malted rye cream over, toss gently to combine, and heat through. Serve hot.