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carrot gnocchi

Recipe by
Lorraine Passero
The Villages, FL

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

  • 2 c
    peeled and chopped carrots
  • 2
    egg yolks
  • 1 pinch
  • 1 1/2 c
  • 8 Tbsp
  • 3 clove
    garlic, minced
  • 1/4 c
    sage leaves
  • 1/3 c
    grated parmesan cheese, plus more for garnishing
  • salt and freshly ground black pepper

How To Make carrot gnocchi

  • 1
    Place carrots in a medium pot and cover with water. Bring to boil. Boil till carrots are tender, 12 to 15 min. Drain
  • 2
    Transfer drained carrots to a large bowl and mash until very smooth. Stir in the egg yolks, salt and cheese. Add flour till incorporated.
  • 3
    On 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 ????)
  • 4
    Bring a large pot of salted water to boil, Add the gnocchi and cook until they float to the surface. 3 to 4 min. drain
  • 5
    I 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
  • 6
    Add 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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