Celery Root Gnocchi In Roasted Apple-Carrot Broth
- 4 carrots, peeled and cut into 2-inch pieces
- 2 small apples, quartered
- 1 teaspoon vegetable oil
- 1 clove
- 1 pound boiled potatoes
- 1 pound celery root, peeled and chopped
- 1 cup low-fat milk
- 1/2 cup all-purpose flour plus up to 1/2 cup for kneading
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 cups chicken broth, homemade or low-sodium canned
- 1/4 cup grated Parmesan cheese
- 2 teaspoons minced thyme leaves
- Preheat oven to 425 degrees.
- Brush the carrots and apples with the vegetable oil and place on a baking sheet.
- Roast until golden, about 25 minutes, turning frequently.
- Transfer to a saucepan.
- Add the clove and cover with 1 quart cold water.
- Simmer over medium heat until reduced to 2 cups, about 30 minutes.
- Strain through a fine mesh sieve.
- Set aside.
- Place the potatoes in a saucepan.
- Cover with cold water.
- Simmer until tender, about 30 minutes.
- Drain.
- Cool slightly, peel and chop fine.
- Set aside.
- Combine celery root and milk in a saucepan.
- Simmer over medium heat until tender, about 20 minutes.
- Drain.
- Set aside until cool.
- Combine potatoes, celery root, flour, salt and pepper.
- Pass the mixture through a ricer.
- Place on a lightly floured surface.
- Knead, adding more flour if necessary, until the dough is soft and slightly sticky.
- Shape the dough into small dumplings.
- Set aside.
- Combine the apple-carrot and chicken broth in a large saucepan.
- Bring to a simmer over medium heat.
- Working in batches, drop the dumplings into the broth.
- Cook for 10 seconds after the dumplings rise to the surface, about 3 to 5 minutes total.
- Remove with a slotted spoon, and divide among 4 warmed bowls.
- Ladle the broth over the gnocchi.
- Sprinkle with Parmesan and thyme.
- Serve immediately.
carrots, apples, vegetable oil, clove, potatoes, celery root, lowfat milk, allpurpose, salt, freshly ground pepper, chicken broth, parmesan cheese, thyme
Taken from cooking.nytimes.com/recipes/5432 (may not work)