…WITH CAVOLO NERO & BROWN BUTTER
1 small celeriac, cut into 3-5cm chunks
150g cavolo nero
25g salted butter
55g OO flour, plus extra for dusting
Small handful of hazelnuts
Freshly cracked black pepper
Pinch of sea salt
Pinch of crushed red chilli flakes
1-2 fresh rosemary sprigs
1 small garlic clove, minced
Squeeze of lemon
- Pop the celeriac into a saucepan, cover with freshly boiled water, add a squeeze of lemon juice and cook until soft (about 20mins). Drain and remove as much water as possible. When cool enough to handle (but not cold) pass the celeriac through a ricer or mash until smooth.
- Add the flour, a good pinch of freshly cracked black pepper and a pinch of sea salt to the celeriac mash; briefly kneed until you have a smooth ball.
- Divide the ball into four. Generously flour your work surface and hands, and roll each piece into an even length. Using a pastry cutter or knife, cut each length into 2-3cm pieces – keep everything floured and cool to prevent sticking. You should get about 10-12 gnocchi out of each length.
- To make the brown butter (beurre noisette), add the butter to a small saucepan and gently heat until melted. The butter will foam a little then settle back down. Keep heating and stir everything together until it was has become a light brown colour. Once ready, set aside until needed.
- Bring a large saucepan of salted water to the boil. Shake off any excess flour from the gnocchi and add them to the pan (you may wish to do this in two batches). You’ll know when they are ready as the gnocchi will float to the surface after about 2-3 mins.
- Meanwhile, heat a non-stick frying pan with a little olive oil and a tsp of the browned butter. Add the fresh rosemary sprigs. As soon as the gnocchi are cooked, remove from the water, drain and then immediately add to the heated frying pan. Add the minced garlic to the pan and toss the gnocchi around until nice and golden on both sides. Remove from the pan and place on a kitchen towel.
- Slice the cavolo nero as thinly as you can. Once prepared, place in the same frying pan that you cooked the gnocchi in with a splash of water, a tsp of the brown butter and a pinch of salt and black pepper. Cook for 3 mins until al dente, then add the gnocchi back to the pan to heat through. Meanwhile, turn the heat on under the brown butter so it can gently warm.
- Use a pestle and mortar to crush the hazelnuts. Add chilli flakes and a pinch of black pepper.
- Place the cavolo nero and gnocchi into a bowl and drizzle over a good tbsp of the warm brown butter – to finish, top with the crushed hazelnut mix.
Find more recipes by Emy Mordue on Instagram: @real.foodie