This simple yet elegant dish, the recipe for which comes from Brys Estate Vineyard & Winery in Traverse City, is peak comfort food. Pair it with a glass of Sauvignon Blanc or Pinot Blanc.
Cook Time: 15 minutes
- ¼ cup shallot, minced
- ½ cup celery, sliced thin
- 1 green apple, ½-inch diced
- Extra-sharp white cheddar cheese, cut into ½-inch cubes
- Toasted walnuts
- ½ cup grated Parmigiano-Reggiano
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- One 16-ounce package of potato gnocchi
- Fresh celery leaves
- Bring a large pot of salted water to a boil over high heat.
- Get organized! Chop up the shallot, celery, green apple, and sharp cheddar cheese. In a small pan over medium heat, toast the walnuts until they are lightly browned and fragrant. Grate the Parmigiano-Reggiano. From this point, the meal takes only minutes to prepare.
- In a large saucepan over medium heat, melt the butter. Add the shallot and celery and saute till the shallot is soft and translucent — about 2 to 3 minutes. Add the cream, chicken broth, and grated Parmigiano-Reggiano. Add the salt and pepper. Stir. Simmer for 2 to 3 minutes until the sauce has thickened slightly. Remove from heat.
- Meanwhile, add gnocchi to boiling water and cook according to package instructions (usually 3 to 4 minutes until the gnocchi float to the top). When done, drain the water and transfer the gnocchi to the saucepan. Stir to coat. If the sauce becomes too thick, add a splash of chicken broth to thin it out to the desired consistency.
- Serve the gnocchi in 4 bowls and garnish with diced apple, cubed extra-sharp white cheddar, toasted walnuts, and fresh celery leaves.