NY Strip with blue cheese and celeriac gnocchi
Also, celeriac makes good gnocchi. I think next time I’ll do a brown butter and caraway and serve it with bratwurst and maybe some braised cabbage. The celery flavor was a good, but a little misguided with the red meat and cheese (even with a chiff of basil and a drizzle of truffle oil, the celery came screaming through). The spinach under the steak was literally an act of penance.