Yesterday, Carmelita sous chef and avid mountain biker Kim Sturts told us that one of the most important skills he learned as an omnivore in
Yesterday, Carmelita sous chef and avid mountain biker Kim Sturts told us that one of the most important skills he learned as an omnivore in a vegetarian kitchen was how to make fresh pasta and roll gnocchi. Today he shares with us his recipe for smoked ricotta gnocchi with spinach and apples in celery buerre blanc.
Smoked Ricotta Gnocchi with Spinach and Apples in Celery Buerre Blanc
1 cups ricotta (smoked)
1.5 cups russet potato (boiled and food milled)
3 egg yolks
.5 cup all purpose flour (approx)
Whisk the eggs and cheese together and add to the milled potatoes.
Gently fold in the flour by hand until you the texture is thick enough to roll it out and cut it.
Roll into long snakes and cut to bite sized pieces.
Add more flour if it is sticky
Celery Buerre Blanc
1 celery root
1 Tbsp vegetable oil
1 cup white wine
3 shallots (chopped)
1 tsp thyme
1 bay leaf
2 tsp celery seed
3 cups cream
3 stalks celery
¼ cup butter
Small dice celery root, coat in oil, roast for 10 min at 425 degrees (F), and set aside.
Simmer white wine with shallots, thyme, bay leaf, pepper corn, and celery seed until it cooks down to be almost dry
Boil the cream and the celery until it is reduced by half
Combine the wine mixture and the cream and strain
Whisk in butter and then mix with the celery root.
1 large apple
1 lemon worth of juice
1 Tbsp chopped garlic
1 Tbsp chopped shallot
1 bunch spinach
Peel and dice the apples, mix with the lemon juice
Boil the gnocchi until they float
Sear the gnocchi
Sautee the garlic and shallot with the apples, adding the spinach at the end to gently wilt
Spoon a generous portion of the sauce onto the plate, followed by the gnocchi, topping with the apple mixture.
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