YIELDS: 4 servings PREP TIME: 40 min. COOK TIME: 1 hr. 30 min. TOTAL TIME: 2 hr. 10 min.
INGREDIENTS Gnocchi Dough • • •
TOOLS • • • • • • • •
2 small mixing bowls 1 small saucepan 1-2 deep skillet or saucepan 1 shallow medium skillet Heat-resistant spatula(s) Cutting board Knife Power blender or immersion blender
• •
4 medium-sized Yukon Gold potatoes (If not available, other potatoes work too), baked 2 tsp salt 2 tbsp Parmigiano-Reggiano cheese, powdered (can be substituted with parmesan cheese powder) 1 cup all-purpose flour or Tipo 00 flour
Celeriac (Root of Celery) Puree • • • • •
4 tbsp unsalted butter 1/2 medium-sized yellow onion, diced 1 celeriac (can be substituted with 3-4 parsnips), roughly sliced into pieces 1/2 cup heavy cream 1/2 cup whole milk
Olive Tapenade • • • • •
1 cup pitted black olives, removed from pickling liquid 1/3 medium-sized yellow onion, diced 2 tbsp olive oil A pinch of salt (about 1/8 tsp)
Olive Breadcrumbs • • •
4 tbsp breadcrumbs 10 pitted black olives, removed from pickling liquid 2 tsp black pepper, freshly ground
Marinated Celery • • • • •
78 penn appétit
1 stick celery, sliced thinly (0.1 inches) 1 tbsp olive oil 1 tbsp sherry vinegar Black pepper, freshly ground A pinch of salt (about 1/8 tsp)
