19 Apr buttered sage gnocchi with celeriac root
Pillowy soft and completely gluten free. Made with cassava flour and root vegetable puree, these gnocchi are savoury and healthy.
This is a simple recipe, but it does take a bit of time to roll and cut the gnocchi. It’s a fun little project for a chilly Sunday afternoon, or a cute date night dinner.
The first step is making the celeriac root puree. I started with a whole bulb that had been sitting in my fridge (oops, I forgot about this guy!), but you could use rutabaga, sweet potato, sunchokes or really any root vegetable that you have. You may just need to experiment with the amount of cassava flour needed.
The dough will be sticker and wetter than you’re imagining. That’s ok. Just use a liberal amount to *dust* or blizzard the cutting board. It’s ok, the little gnocchi will still be delicious and pillowy. I rolled out the dough into logs over a bed of cassava flour to prevent sticking, and then cut them into pillows with a butter knife. You could use a bench scrapper if you have one.
They only take a minute to two to cook in the rapidly boiling water. I added some salt to my pot for extra flavour. I forgot about a couple batches and they boiled for a couple minutes longer. They honestly tasted the same. So don’t fret if they bubble around for a bit longer.
When they’ve risen to the top of the pot you’ll scoop them out into a bowl with lots of butter or oil. This will just help keep them from sticking together and forming one large gnocchi blob. You can eat them just like this. Or you can go the extra little bit and fry them up in some sage butter. You should definitely do this. They fry up into little golden nuggets with a bit of a crunchy outside and meltly-fluffy interior. So good.
I made up a large batch, and we didn’t finish them all in one meal. So I wrapped up the left overs into some glassware and they reheated amazingly well the next day.
Celeriac Gnocchi with Sage Butter
- 1 small celeriac root
- 2.5 cups cassava flour
- 1 teaspoon salt
- 1 large egg
- 4 Tablespoons butter
- 6-8 fresh sage leaves, sliced thinly
- 1/2 cup fresh parsley, chopped thinly
- 1 garlic clove, minced
- black pepper
MethodTo Make the Celeriac Puree:
- Peel and cut away the skin of the celeriac root. You may have to cut away quite a bit to remove all of the skin around the knobby root end.
- Chop into rough 1-inch chunks and toss into a large stock pot. Fill the pot with water and place on high heat. Once the pot starts to boil, lower the heat and continue simmering the celeriac until it can be easily pierced with a fork. This takes anywhere between 15-25 minutes.
- Drain the water from the stock pot and let the celeriac cool slightly.
- Working in batches, add the celeriac to a food processor or blender and puree until smooth.
- Place a large stock pot on the stove and season well with salt. Bring to a boil while you begin to make the gnocchi.
- Whisk the cassava flour and salt together in a mixing bowl. Create a well in the centre of the flour, and add the eggs and 3/4 cup of the cassava puree. Whisk everything together until a paste starts to form. The gnocchi dough will be very wet.
- To form the gnocchi, heavily flour your work surface with extra cassava flour. Working in small batches, scoop up a 1/2 cup of the gnocchi paste and begin to roll it into a long log. If the dough starts to stick to the surface, sprinkle more cassava flour out.
- Roll the dough into 1/2 thick logs, and use a bench scrapper or knife to cut into little pillows.
- Toss the gnocchi into the boil water and let it cook for 2-3 minutes, or until it they float to the top of the pot. Use a slotted spoon to scoop them out of the water and toss them in butter to prevent them from sticking together.
- Once all the gnocchi have been boiled, heat a large frying pan on medium high heat. Add the butter, and once it starts to bubble, toss in the boiled gnocchi. Let them cook uncovered and undisturbed for 3-5 minutes, letting them get some browning.
- Add in the sliced sage leaves, parsley, garlic and black pepper. Giver everything a good stir and let to continue cooking for another 4 minutes to get some more browning and cook the garlic and herbs.
- Serve immediately with more butter or fresh grated cheese.