For the gnocchi
- 1 celeriac (450-500g)
- 500 g floury potatoes
- 300 g wholemeal flour
For the sauce
- 140 g Gorgonzola
- 100 g light cream
- Salt, pepper
- 24 hazelnuts
|Boil the potatoes, let them cool down, peel them and mash them.
Do the same with celeriac.
Mix the two mashes together, season to taste with salt, pepper and nutmeg.
|Add flour and mix all the ingredients.|
|Flour your counter and shape your gnocchis dough into small long lumps.|
|You should have in the end around 15 lumps.|
|Cuit each lump into pieces (2 àto 3 cm long).|
|Put each piece of dough on a fork to shape the gnocchi.|
|Here is the result. Not as perfect as the ones you’ll find in the supermarket butr ours are hand made, not using machines!|
|Bring a large quantity of salted water to the boil. Cook the gnocchis until they float on the surface.|
|Rince them rapidly in order to remote the excess of starch (important).|
|Drain the gnocchi.|
|Now let’s cook the sauce… Cut the hazelnuts and cook roast them rapidly in a pan. Then add cream, cheese, salt and pepper. Let simmer for 3 or 4 minutes.|
|Mix with the gnocchi. DONE!|
Made with light cream, this recipe has a good nutritional profile. Served with a salad, it is a perfectly balanced meal.
This recipe has a low environmental impact. This is very often the case with starch-based dishes which are very good sources of energy for the body (“fuel”) without rerquiring much energy to produce them. In a nutshell, the cyclist’s pasta dish the night before a race is both very good for the planet and the body!
With this disk I recommend o Jurançon from the South-West of France. These wines have a very good acidity and are usually a very good match for blue cheeses like the one we have in our sauce. You can choose a jurançon sec (dry), but a jurançon moelleux (sweet) will be perfectly suitable as well. As a matter of fact, people very often tend to forget that jurançons moelleux are not only very good dessert wines but also very good table wines.