carrot gnocchi
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Gnocchi has always been a family favorite made with potatoes...I remember we made them on holiday mornings and spread a clean sheet on the bed to lay them out to dry , Then we all took hold of a corner to bring them to the big pasta pot in the kitchen
yield
4 serving(s)
prep time
45 Min
cook time
20 Min
method
Stove Top
Ingredients For carrot gnocchi
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2 cpeeled and chopped carrots
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2egg yolks
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1 pinchsalt
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1 1/2 cflour
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8 Tbspbutter
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3 clovegarlic, minced
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1/4 csage leaves
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1/3 cgrated parmesan cheese, plus more for garnishing
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salt and freshly ground black pepper
How To Make carrot gnocchi
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1Place carrots in a medium pot and cover with water. Bring to boil. Boil till carrots are tender, 12 to 15 min. Drain
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2Transfer drained carrots to a large bowl and mash until very smooth. Stir in the egg yolks, salt and cheese. Add flour till incorporated.
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3On a lightly floured surface, roll a third of the dough into a log about 3/4 inch thick . Cut the log into 1 inch pieces . Transfer the gnocchi to a floured baking sheet . continue with remaining dough . (I roll each one on the back of a fork to give it the tine marks. My family always did this to make them lighter ????)
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4Bring a large pot of salted water to boil, Add the gnocchi and cook until they float to the surface. 3 to 4 min. drain
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5I In a Saute pan , melt butter . Cook until butter is brown and smells nutty, 8 to 10 min. Add the garlic and sage, cook till fragrant 1to 2 min
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6Add the drained gnocchi to pan and saute ' until well coated in butter and garlic and sage Season with salt, pepper and garnish with parmesan...Serve
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