Bravo Recipe Finder
Take a look. And cook.
- New Year Greetings!
- Send friends and family a holiday card featuring your favorite Bravo celebrities.
- CREATE A CARD
- The Perfect Holiday Gift
- Get your copy of Top Chef: The Cookbook now.
- BUY NOW
- Recipes on your iPhone
- Get access to Bravo's Recipe Finder wherever you are.
- GO NOW
- Top Chef: The Game
- Have your kitchen creations judged by Tom and Padma. Virtually, that is.
- ORDER NOW
- Be a Game-Day Gourmet
- Are you ready for some football...food? Get The Sunday Night Football Cookbook.
- BUY IT
CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Holiday Special, Main Courses
Crisp Celery Root Gnocchi with Asparagus & Black Truffle Emulsion & Parmigiano Reggiano
Source: Stephen Asprinio, Top Chef Season 1
rate this recipe:
Prep Time: 40 minutes
Serves: 4
Directions:
Mix celery root, ricotta and eggs. Season with 1 tablespoon sea salt. Add flour 1/2 cup at a time until dough forms. Roll dough into 6 ropes, cut 1 inch pieces and roll off a fork into floured sheet pan. Cook gnocchi in boiling water with sea salt until gnocchi float to the top. Remove, pat dry and sauté in brown butter until crispy. Add asparagus spears and sauté for 1 minute over medium-high heat. Season with sea salt to taste. Heat asparagus juice to a simmer and pulse in a blender with truffle butter until frothy. To finish, place gnocchi on platter, pour sauce over top and garnish with parmigiano reggiano.
Ingredients:
3 cups celery root puree
12 oz fresh ricotta
2 3/4 cup all-purpose flour
1 egg
10 oz black truffle butter
1 cup asparagus Juice
3 bunches asparagus spears, halved and blanched
1 cup shaved parmigiano reggiano
2T brown butter
Sea salt to taste
