Gnocchi, Vichy celery, black grapes, Crozier Blue and candied walnuts

Serves: 4
Course: Lunch
Cooking Time: 30 mins
  • 1 small head of celery, trimmed and peeled
  • 200ml water
  • 50g butter
  • Few sprigs of sage
  • Salt and black pepper
  • Juice of half a lemon
  • For the candied walnuts:
  • 25g butter
  • 50g walnuts
  • 1 level tbs golden brown caster sugar
  • Half tsp mixed spice or allspice
  • Pinch of salt
  • 1 packet of gnocchi (500g)
  • 150g Crozier Blue or another ripe blue cheese
  • 100g seedless black grapes, halved

1. Cut the celery into 3cm pieces and put into a pan with a tight-fitting lid along with the water, butter, sage, salt and pepper.

2. Cover and cook on high heat until the water has almost evaporated and the celery is tender. This should take no more than 10 minutes, so you will have to keep an eye on it towards the end so that it doesn’t boil dry.

3. Add the lemon and keep the celery warm.

4. Meanwhile, put all the ingredients for the candied walnuts in a frying pan and stir over medium heat for three to four minutes until everything melts together, toasts and then finally glazes. Transfer to some kitchen towel to cool.

5. Cook the gnocchi as per packet instructions and drain.

6. Finally, intersperse the gnocchi and the celery on warm plates, crumble the cheese on top along with the walnuts, grapes and celery juices.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford