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1
Preheat oven to 425 degrees.
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2
Brush the carrots and apples with the vegetable oil and place on a baking sheet.
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3
Roast until golden, about 25 minutes, turning frequently.
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4
Transfer to a saucepan.
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5
Add the clove and cover with 1 quart cold water.
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6
Simmer over medium heat until reduced to 2 cups, about 30 minutes.
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7
Strain through a fine mesh sieve.
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8
Set aside.
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9
Place the potatoes in a saucepan.
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10
Cover with cold water.
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11
Simmer until tender, about 30 minutes.
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12
Drain.
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13
Cool slightly, peel and chop fine.
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14
Set aside.
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15
Combine celery root and milk in a saucepan.
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16
Simmer over medium heat until tender, about 20 minutes.
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17
Drain.
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18
Set aside until cool.
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19
Combine potatoes, celery root, flour, salt and pepper.
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20
Pass the mixture through a ricer.
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21
Place on a lightly floured surface.
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22
Knead, adding more flour if necessary, until the dough is soft and slightly sticky.
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23
Shape the dough into small dumplings.
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24
Set aside.
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25
Combine the apple-carrot and chicken broth in a large saucepan.
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26
Bring to a simmer over medium heat.
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27
Working in batches, drop the dumplings into the broth.
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28
Cook for 10 seconds after the dumplings rise to the surface, about 3 to 5 minutes total.
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29
Remove with a slotted spoon, and divide among 4 warmed bowls.
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30
Ladle the broth over the gnocchi.
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31
Sprinkle with Parmesan and thyme.
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32
Serve immediately.
