Celery And Potato Gnocchi With Herb Sauce
I created this for the latest food52 contest, the ingredient we have to work with is celery. I found this pretty challenging, I like celery raw in salads as opposed to cooked. I struggled to find a different and creative way to use celery in a dish and I thought, gnocchi might be good venue for the celery challenge, my instincts were correct, the gnocchi have a subtle celery flavor and to dress them I made a quick, fresh herb sauce utilizing the leaves and thin stems of the celery, parsley, mint, garlic, butter and olive oil. The result is delicious and I am already thinking of ways to incorporate other vegetables in the gnocchi.
5 large stalks of celery cleaned and chopped into 2 inch pieces
1 large potato (I used russet)peeled and sliced in thick pieces
1 large egg at room temperature
1/2 teaspoon salt
1/2 tsp celery seed (optional to intensify celery flavor)
large pot of boiling water that is salted
Slice potato and celery and boil together. boil until they are very soft, drain and let cool in the strainer until they are just warm, press with a fork to remove any liquid. Add to food processor and process until smooth, add egg, salt, optional celery seed and 2 cups flour. Pulse until you have a cohesive but somewhat sticky dough add more flour and pulse if its too sticky. Dump the remaining cup of flour onto work surface and plop the dough on the flour, knead until you have a soft dough incorporating all the flour. Let dough rest for 30 minutes.Bring a large pot of water to a rolling boil, add enough salt so that the water is salty. Dust surface with more flour and cut dough into 8 pieces cover dough you are not working with with a clean kitchen towel. Roll a piece of dough with your hands until it forms a long (like a thick dowel) cylinder shape, cut into 1 1/2 inch pieces, If you want to get fancy roll each piece on the back side of a fork so you have tine marks, place gnocchi on floured sheet pan, dust with a little more flour, and cover until ready to cook, continue until all dough is used. This makes a substantial amount of gnocchi so use what you need for a meal place the others on a floured parchment lined baking sheet in one layer and freeze. Transfer to a freezer bag. Put the gnocchi in the boiling water and stir to separate them, they are done when they float to the top, remove with strainer and add directly to skillet with the sauce.
1/2 cup celery leaves with tender thin parts of the stalk finely chopped
1/2 cup flat leaf parsley chopped
1 tablespoon fresh mint chopped
1 clove garlic minced
splash of olive oil for skillet
4 tablespoons butter (salted or unsalted your choice)
Heat olive oil in skillet, add garlic and saute until soft add the butter and when butter has melted add the herbs, stir to combine and cook for about 2 minutes. Saute the gnocchi in the sauce for a few minutes, top with grated parmigiano or romano cheese.