This recipe comes courtesy of Chef Derek Harris from The Hill Seafood and Chop House. The Hill Seafood and Chop House is in Grosse Pointe Farms. For this week only, if you visit the restaurant and purchase two entrees, mention FOX 2 and you'll get a free lava cake dessert. For more information on the restaurant, visit www.thehillgrossepointe.com
Makes 4 servings
2 cups whole-milk rocotta (1 pound)
2 large eggs, lightly beaten
1 1/2 cups grated Parmigiano-Reggiano
1 1/2 cups all-purpose floud
1 large celery root, peeled and cubed
2 cups milk
1 sprig fresh thyme
1 sprig fresh sage
Stir together ricotta, eggs, 1 cup cheese and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
Combine all of stage 2 ingredients in a small sauce pot with lid and cook on low for one hour.
Cook gnocchi in 3 batches in a pasta pot of boiling salted water, 4 tablespoons salt for 6 quarts water, adding a few at a time to pot and stirring occassionally, until cooked through. Cut one in half to check, 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
Take away thyme and sage. Drain milk, save about 1/4 cup of milk. Add celery root in blender with milk. Season with salt and pepper to taste, and blend until smooth and set aside.
Meanwhile, heat a large skillet on medium heat. Add some EVOO in pan and toss gnocchi in skillet and brown.