Celeriac and manouri gnudi, burnt butter

Place the celeriac in a saucepan and cover with salted boiling water. Simmer for 20-25 minutes, until the celeriac becomes very soft. Drain and let it rest aside.
With your hands, gently press down on the celeriac, to remove the excess of liquid. You should end up with about 200g of cooked celeriac. Crush the celeriac in a bowl and refrigerate for 15 minutes, until cool.

Add the lemon zest, crushed garlic cloves, half of grated poacher and basil. Add a pinch of salt to mix and combine it. On a flat surface divide the celeriac mixture into 12 pieces and roll each one into a ball, pressing the mix very tightly. Roll the gnudi in the semolina until very well coated, pressing the semolina into the gnudi ball with your palms as you roll. Refrigerate for 20 minutes.

Put oil, butter and sage in a frying pan and let it cook for 3/4 minutes. The sage should be golden and crispy.

In a large pan with salted water, simmer the gnudi for 5/6 minutes. Once the gnudis are cooked, gently add them to the sauce, and transfer to a plate. Finish the dish with a generous amount of grated poacher or a sprinkle of yeast flakes for the vegan version.