Crispy Celeriac Gnocchi With Watercress Cream

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

400 g celeriac, peeled and diced

10 g olive oil

salt and pepper

160 g “00” flour + 30g extra for dusting

1 large whole free-range egg

2 tbs semolina

150 g watercress

20 g butter

20 g plain flour

100 g milk

100 g vegetable stock

salt and freshly ground black pepper

100 g small asparagus spears blanched

3 tbs olive oil

50 g fresh washed watercress

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