Fried celeriac dumplings

Fried celeriac dumplings

Gnocchi fritti di sedano rapa

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g celeriac, cut into chunks
200g potatoes, peeled and cut into chunks
salt
pepper
2 eggs, beaten
nutmeg, freshly grated
1 tablespoon parsley, very finely chopped
200g ricotta cheese
100g plain white flour, plus extra to dust
100g butter
3 tablespoons olive oil
1 recipe Basic tomato sauce
50g parmesan, grated

Method

  1. Boil the celeriac and potatoes in plenty of salted water until tender. Drain and put back in the same pan over the heat to remove all the moisture completely. Mash and put in a bowl. Add the beaten eggs, salt, pepper, a pinch of nutmeg, parsley, ricotta and flour. Mix everything until you achieve a smooth mixture.
  2. Heat the butter and olive oil in a large pan.
  3. Take a teaspoon of the mixture at a time and toss in flour to dust (the mixture is very soft) before shaping into irregular round or oval shapes. Fry in the hot butter and oil on both sides until golden. Keep warm until you have finished the mixture.
  4. Serve on hot plates with a little of the tomato sauce, sprinkled with Parmesan and more pepper.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again