Nutrition Facts
3 servings
3
Recipe for Celery Root Gnocchi with Rosemary
Tender gnocchi with a distinctive flavor, the robust taste of celeriac, softened by the aromatic note of rosemary.
Ingredients
210 Baked potatoes
260 Celery root
140 Buckwheat flour
2 Cornstarch
1 pinch Salt
1 Dried rosemary
2 Plant-based milk
210 Broccoli
1 Rice cream
1 pinch Pepper
1 Hazelnut puree
1 Malted yeast
200 Smoked tofu
Directions
1
Cook the celery root and potatoes in salted water until tender. Mash them and add the rest of the ingredients.
2
On a floured work surface, separate the dough into several pieces before rolling them into logs. Cut the gnocchi and shape them into the desired form.
3
Boil a large volume of salted water and drop in the gnocchi in groups of 6-7. Cook until they rise to the surface, remove them with a slotted spoon, and repeat the process with the remaining gnocchi.
4
Cook until they rise to the surface, scoop them out with a slotted spoon, and repeat the process with the other dumplings.
5
Finally, drain and then grill the gnocchi before adding them to your plate (here with cooked broccoli, sautéed smoked tofu, and a sauce made from rice cream, hazelnut puree, and nutritional yeast).
Ingredients
Ingredients
210 Baked potatoes
260 Celery root
140 Buckwheat flour
2 Cornstarch
1 pinch Salt
1 Dried rosemary
2 Plant-based milk
210 Broccoli
1 Rice cream
1 pinch Pepper
1 Hazelnut puree
1 Malted yeast
200 Smoked tofu
Directions
Directions
1
Cook the celery root and potatoes in salted water until tender. Mash them and add the rest of the ingredients.
2
On a floured work surface, separate the dough into several pieces before rolling them into logs. Cut the gnocchi and shape them into the desired form.
3
Boil a large volume of salted water and drop in the gnocchi in groups of 6-7. Cook until they rise to the surface, remove them with a slotted spoon, and repeat the process with the remaining gnocchi.
4
Cook until they rise to the surface, scoop them out with a slotted spoon, and repeat the process with the other dumplings.
5
Finally, drain and then grill the gnocchi before adding them to your plate (here with cooked broccoli, sautéed smoked tofu, and a sauce made from rice cream, hazelnut puree, and nutritional yeast).
Notes
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