Carrot gnocchi is something that has intrigued me for a while. Basically instead of potatoes, like for the classic gnocchi recipe, you use carrots instead.. and quite of few of them.
The result is a gnocchi with a delicate flavour, a little sweet and actually something more like a pasta rather than gnocchi as the potatoes give a softer consistency. They are nice though and they are great to get children to eat their greenies.. without them even knowing. My son gobbled up a large portion of them and then asked for more making his mamma really happy.
You might find that the dough is a little sticky, so make sure that you steam the carrots, mash them right away and then let the steam evaporate until they have cooled down completely before adding the flour.
Serve them with a robust sauce. I melted some butter with sage and added some sliced mushrooms. I served them with smoked ricotta but shaved cheese like parmesan would go very well too. If you fancy add some cooked smoked bacon strips which would go heavenly with this.
- Prep Time : 30 minutes
- Cook Time : 20 minutes
- Yield : 4
- carrots - 400 g - 8 cups
- plain flour sifted - 200 g - almost 2 cups + extra as needed
- nutmeg - pinch
- egg - 1
- grated parmesan cheese - 50 g - 1/2 cup
- For the sauce:
- sage leaves - 8
- parmesan shavings or smoked ricotta - to sprinkle
- mushrooms - handful
- butter - 50 g - 1/4 cup
- olive oil
- salt and pepper
Peel and chop the carrots and steam them for about 15 minutes or until tender and then whiz them to a puree consistency.
Add the parmesan cheese, the nutmeg and the whisked egg. Finally gradually add the flour, salt and mix well. Put the mixture in the fridge for an hour covered with cling film.
Sprinkle some flour on your worktop and make two logs which you will cut into small pieces and then form little balls.
As the dough might be a little sticky you could form the balls with a spoon and then shape the dough with floured hands. You might need to add a little extra flour if the dough is still too sticky but avoid adding too much of it to prevent your gnocchi becoming tough after cooking. Only add extra flour if you cannot shape the gnocchi.
You could shape them into little pillows using a gnocchi ridger or a fork if you like but this is not necessary.
Bring a saucepan of water to the boil.
Let's make the sauce: clean and slice the mushrooms. Heat up a pan with 2 tbsp of olive oil, add the mushrooms and cook them for a few minutes until lightly golden. In a pan melt the butter with the sage leaves for a couple of minutes, add the sliced mushrooms, salt and pepper and mix well.
When the water boils dip your gnocchi and cook them for about 2 minutes until they float to the top.
Drain them and put them in the pan with your sauce and stir for a minute or two over a source of heat. Serve with the parmesan shavings.