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

1. Preheat oven to 425 degrees.
2. Brush the carrots and apples with the vegetable oil and place on a baking sheet.
3. Roast until golden, about 25 minutes, turning frequently.
4. Transfer to a saucepan.
5. Add the clove and cover with 1 quart cold water.
6. Simmer over medium heat until reduced to 2 cups, about 30 minutes.
7. Strain through a fine mesh sieve.
8. Set aside.
9. Place the potatoes in a saucepan.
10. Cover with cold water.
11. Simmer until tender, about 30 minutes.
12. Drain.
13. Cool slightly, peel and chop fine.
14. Set aside.
15. Combine celery root and milk in a saucepan.
16. Simmer over medium heat until tender, about 20 minutes.
17. Drain.
18. Set aside until cool.
19. Combine potatoes, celery root, flour, salt and pepper.
20. Pass the mixture through a ricer.
21. Place on a lightly floured surface.
22. Knead, adding more flour if necessary, until the dough is soft and slightly sticky.
23. Shape the dough into small dumplings.
24. Set aside.
25. Combine the apple-carrot and chicken broth in a large saucepan.
26. Bring to a simmer over medium heat.
27. Working in batches, drop the dumplings into the broth.
28. Cook for 10 seconds after the dumplings rise to the surface, about 3 to 5 minutes total.
29. Remove with a slotted spoon, and divide among 4 warmed bowls.
30. Ladle the broth over the gnocchi.
31. Sprinkle with Parmesan and thyme.
32. 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)