Zellernockerl

Finely grate the celeriac, wash and chop the celeriac greens. Mix flour, 3 eggs and milk with the grated Zeller and Zeller greens. It is best to use a machine. The dough should be hard to tear, that is, firm enough to cut gnocchi.

Fill a very large pot 2/3 full with water and 1 tablespoon salt and bring to a boil. When the water boils, quickly drop gnocchi into the boiling water using a teaspoon.

After about 1/3 of the dumpling mixture has been used, scoop the dumplings out of the water with a perforated ladle and quench in cold water.

Then cook the second third of the dough into dumplings, then the third. These Zellernockerl are very good as a side dish.

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