Last week I received a fun food challenge from Vegas.com to make a luxury meal from one of Las Vegas’s top restaurants. The challenge put forth was to create my own version/replication of a renowned dish you can only get in Las Vegas. To all competing they sent out 8 dishes to choose from. All that was provided was the name, description and place where the dish is made. A couple of the other dishes I considered making was the Decadence D’Or Cupcake from Sweet Surrender, and Roasted Organic Chicken from Le Cirque.
As I researched the recipes I thought about what the purpose of this blog is and what our goals are in providing these weekly recipes. To make healthy meals which incorporate seasonal vegetables, minimize food waste, and making the process of delicious meals easily accessible. The dish I chose is luxurious with layered delicate flavors while using all parts of a celery helping to eliminate food waste.
The added clue of the dish I chose, Fennel & Celery Root Ravioli from the restaurant Picasso, described a Court-bouillon sauce and crispy celery leaves. I wanted to showcase what I imagined for the sauce more, so I swapped out the ravioli for the gnocchi. This makes a great weekend or party dish to surprise your guests with. Let us know what you think.
Happy eating friends!
P.S. Vegas.com’s Social team will choose and share their favorites.
1 1/2 cups Water
1/2 cup White Wine
1 Lemon, juiced
1 small Onion, chopped
1 Celery rib, chopped, reserve celery leaves
1 Garlic clove, finely chopped
1 teaspoon Black Peppercorns
4-5 sprigs fresh Thyme
1 Bay Leaf
Fennel & Celery Root Gnocchi
1 Fennel Bulb, stalks discarded, bulb halved, cored, and cut into 1/4 inch pieces
1 Celery Root, peeled, and cut into 1/4 inch pieces
2 Garlic cloves, unpeeled
Salt and Pepper
1 pound Gnocchi
1/2 cup fresh Parsley leaves
1/2 cup fresh Tarragon leaves
1 Lemon, juiced
3/4 cup Parmesan cheese, grated
1/4 cup Extra Virgin Olive Oil
1/2 cup Court-bouillon sauce, see recipe given
- Combine all ingredients listed for the Court-bouillon in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes.
- Strain through a fine mesh. Reserve 1/2 cup for later.
Tip: Refrigerate any extra for up to 3 days or freeze for up to 2 months. Be sure to bring to a boil before reusing.
Fennel & Celery Root Gnocchi Preparation
- Bring 4 quarts water to boil in large pot. Add fennel and celery root to water and cook until softened, 3 minutes.
- Using slotted spoon, transfer fennel and celery root to colander and run under cold water to stop cooking. Set aside to cool.
- Add garlic cloves to water and cook for 1 minute.
- Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking.
- Peel and mince garlic. In a blender or food processor pulse garlic, fennel, celery root, parsley, tarragon, lemon juice, and Parmesan until finely ground, 20 to 30 pulses, scraping down sides as needed.
- With blender running, slowly add oil until incorporated. Season to taste with salt and pepper.
- Add 1/2 tablespoon salt to boiling water then add the gnocchi, strain as soon as they float to the top, about two minutes. Reserve 1/2 cup cooking water.
- In a sauté pan over medium heat add the 1/2 cup reserved court-bouillon sauce, 1 cup fennel & celery root pesto, and gnocchi, gently toss to combine, adding 1-2 tablespoons cooking water at a time as needed to adjust consistency taste. Allow to simmer on low while preparing the celery leaves.
- Heat a medium skillet at least enough oil and butter (equal parts) to skim the pan. Pan-fry the celery leaves and cook for about a minute. Sprinkle salt and pepper. Serve over gnocchi, passing remaining pesto on the side.
Tip: If you swap back in cheese raviolis be sure to use large raviolis.