|2 servings||calories per servings 599|
This dish perfecly balances the fresh, bright flavors of herbs with the taste of creamy, buttery gnocchi. The tender celery root is slightly sweet and the parsnip adds an unexpected, subtle cinnamon flavor. The almonds add a delicious crunch against the tender gnocchi and the brown butter has enough depth to leave you satisfied but doesn't heavily mask the other flavors in the dish.
1. Please read entire recipe card before beginning.
2. Place a small sauté pan over medium-high heat and add the butter. Cook the butter until it starts to brown, it will smell “nutty” and “fragrant.” It should be a light-medium- brown color, when it is done remove from heat and set aside for later use.
3. Place a medium saucepot over high heat and fill it 2/3 full of water. Add a healthy pinch of salt and proceed to the next step (this is your gnocchi cooking water and you are waiting for it to come to a boil).
4. Place a large sauté pan over high heat and add the celery root, parsnips, shallots, olive oil and 1 cup of water. Cover the pan and cook for 6-7 minutes or until all of the liquid has evaporated and the vegetables are tender. If the liquid evaporates before the vegetables are tender then add a little more water and cook covered a little longer.
5. When the gnocchi water boils, add the gnocchi and stir continuously. Cook for 5-6 minutes until the gnocchi is tender but not mushy. When the gnocchi is ready, drain it in a colander, don’t rinse the gnocchi.
6. When the vegetables are cooked, add the gnocchi, brown butter, vinegar, parsley and a pinch of salt and pepper. Cook this mixture for 2-3 minutes on medium-high while stirring to incorporate the ingredients.
7. Divide the gnocchi/vegetables on two plates and top with toasted almonds. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...