photo des gnocchi de céleri faits maison crème au bleu et noisettes
Food recipes

Celeriac Gnocchi with a gorgonzola &roasted hazelnuts cream




For the gnocchi

  • 1 celeriac (450-500g)
  • 500 g floury potatoes
  • 300 g wholemeal flour
  • Nutmeg

For the sauce

  • 140 g Gorgonzola
  • 100 g light cream
  • Salt, pepper
  • 24 hazelnuts
gnocchi_celeri_bleu_noisettes 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.
gnocchi_celeri_bleu_noisettes Add flour and mix all the ingredients.
gnocchi_celeri_bleu_noisettes Flour your counter and shape your gnocchis dough into small long lumps.
gnocchi_celeri_bleu_noisettes You should have in the end around 15 lumps.
gnocchi_celeri_bleu_noisettes Cuit each lump into pieces (2 àto 3 cm long).
gnocchi_celeri_bleu_noisettes Put each piece of dough on a fork to shape the gnocchi.
gnocchi_celeri_bleu_noisettes Here is the result. Not as perfect as the ones you’ll find in the supermarket butr ours are hand made, not using machines!
gnocchi_celeri_bleu_noisettes Bring a large quantity of salted water to the boil. Cook the gnocchis until they float on the surface.
gnocchi_celeri_bleu_noisettes Rince them rapidly in order to remote the excess of starch (important).
gnocchi_celeri_bleu_noisettes Drain the gnocchi.
gnocchi_celeri_bleu_noisettes 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.
gnocchi_celeri_bleu_noisettes 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!

Wine match

wine_match_gnocchisWith 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.



April 10, 2012 at 13 h 45 min

Génial ton blog Marion !
J’adore le cuisine et tout particulièrement provençale et mediterranéenne.
D’ailleurs si ça peut t’intéresser, j’ai trouvé un super article ce matin justement, sur l’histoire de la meilleure cuisine du monde :

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