Winter’s Eve Gnocchi

Recipe courtesy of Brys Estate Vineyard & Winery
Photo courtesy of Brys Estate Vineyard & Winery

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

Difficulty: Easy

Servings: 4


  • 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


  1. Bring a large pot of salted water to a boil over high heat.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the gnocchi in 4 bowls and garnish with diced apple, cubed extra-sharp white cheddar, toasted walnuts, and fresh celery leaves.
  6. Enjoy!

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