Gnocchi de Châtaignes

Name: Gnocchi de Châtaignes
Cuisine: French
Ingredients: 1 cup Pure Vegetable Broth or other broth of your choice; ⅔ cup grated Cantal, Comté, or Gruyère cheese; ¼ cup unsalted butter, diced; 1 cup Pure Vegetable Broth or other broth of your choice; ½ cup sifted unbleached all-purpose flour; ¾ teaspoon salt; 3 large eggs, beaten separately; ½ cup unsifted chestnut flour; 6 largest ribs of a celery heart, peeled and thinly sliced; 6 largest ribs of a celery heart, peeled and thinly sliced; ¼ teaspoon celery salt; Pepper from the mill; 1½ cups light cream; 1½ tablespoons cornstarch; ⅔ cup grated Cantal, Comté, or Gruyère cheese; ⅔ cup grated Cantal, Comté, or Gruyère cheese; 1 tablespoon corn or walnut oil; 1 tablespoon corn or walnut oil; 1 large yellow onion, finely chopped

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

All these operations may seem time-consuming but the whole dish can be prepared ahead of time, kept refrigerated, and reheated in a low oven which you gradually raise to 325°F. The celery coulis can be done at any time, kept refrigerated, and reheated when needed.

Chestnut flour was one of the staples of the ancient French Vivarais and Cévennes cuisines.

Ingredients

Europe
France
Pasta
Vegetarian

Ingredients

Method