Celery Root Gnocchi In Roasted Apple-Carrot Broth

Preparation

1. Step 1

   Preheat oven to 425 degrees. Brush the carrots and apples with the vegetable oil and place on a baking sheet. Roast until golden, about 25 minutes, turning frequently. Transfer to a saucepan. Add the clove and cover with 1 quart cold water. Simmer over medium heat until reduced to 2 cups, about 30 minutes. Strain through a fine mesh sieve. Set aside.

2. Step 2

   Place the potatoes in a saucepan. Cover with cold water. Simmer until tender, about 30 minutes. Drain. Cool slightly, peel and chop fine. Set aside.

3. Step 3

   Combine celery root and milk in a saucepan. Simmer over medium heat until tender, about 20 minutes. Drain. Set aside until cool.

4. Step 4

   Combine potatoes, celery root, flour, salt and pepper. Pass the mixture through a ricer. Place on a lightly floured surface. Knead, adding more flour if necessary, until the dough is soft and slightly sticky. Shape the dough into small dumplings. Set aside.

5. Step 5

   Combine the apple-carrot and chicken broth in a large saucepan. Bring to a simmer over medium heat. Working in batches, drop the dumplings into the broth. Cook for 10 seconds after the dumplings rise to the surface, about 3 to 5 minutes total. Remove with a slotted spoon, and divide among 4 warmed bowls. Ladle the broth over the gnocchi. Sprinkle with Parmesan and thyme. Serve immediately.