Making Gnocchi like an Italian mama is an art in itself. I have gone one step further and used celeriac instead of traditional potatoes. I guess that the Italian Mamas will never forgive me! Ross has been the king of gnocchi making in our household and while on holiday he has shown me the tricks and art of making gnocchi. This dish is a real show stopper, perfect to show off or to impress.
Ross did modify the techniques and use the Thermomix for making the sauce and to puree the celeriac. Personally I like the gnocchi best when it’s cooked twice, once blanched in boiling water and then the second time pan-fried until it crisps into fluffy pillows. The rich watercress cream complements the crispy pillows of celeriac gnocchi perfectly as the buttery peppery sauce highlights the nutty flavour of the celeriac. This dish is ideal as a starter