Celeriac gnocchi & sage butter

by Kathy Slack

A simple yet elegant dish from Demo Kitchen regular Kathy Slack

Beautiful Christmas meals don’t need to be complicated. If you start with fabulous, seasonal ingredients you can cook something very simple but elegant enough to serve to guests.


1 large celeriac
1 tbsp olive oil
1 egg yolk
100g pasta flour
75g butter
10 sage leaves
Parmesan, to serve


Preheat the oven to 210C. Peel the celeriac and chop it into 2cm cubes. Toss in olive oil and a pinch of salt then roast for 25 mins, until cooked through and golden. Transfer to a food processor and blitz to a smooth puree.

Mix with celeriac with the egg yolk and the flour and knead into a soft dough. Be warned, it’s a messy job. Once combined, flour your hands and a work surface and roll out thick ropes of dough around 15mm diameter. Cut the ropes into rectangular pillows and dust with a little more flour to prevent sticking. You can run over it with a folk to create the classic gnocchi divots, too, if you want the traditional look.

Next, make the butter. Gently melt the butter in a pan with the sage, swirling the pan constantly over a medium heat until the butter turns brown and smells of nuts. Pour into a small bowl and keep it somewhere warm so the butter doesn’t solidify.

Boil a large saucepan of salted water and drop the gnocchi in. They will rise to the top once cooked—about 2-3 mins. Drain and toss in the warm butter then serve with a sprinkle of parmesan.

Recipe: Kathy Slack