Recipe for Celery Root Gnocchi with Rosemary

Cook the celery root and potatoes in salted water until tender. Mash them and add the rest of the ingredients.

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.

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.

Cook until they rise to the surface, scoop them out with a slotted spoon, and repeat the process with the other dumplings.

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).