KimMtnBike.jpg
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

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Smoked Ricotta Gnocchi from Carmelita's Kim Sturts

KimMtnBike.jpg
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

Gnocchi

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

5 peppercorns

2 tsp celery seed

3 cups cream

3 stalks celery

ΒΌ 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.

To Serve

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.

Follow Voracious on Facebook & Twitter. Find more from Naomi Bishop on her blog, The GastroGnome, or on Twitter.

 
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