Carrot gnocchi is a greedy variant and colour to the classic homemade dumplings. Few and simple ingredients for the first course with a unique taste and the original aspect: to make them enough to join the carrots slightly blanched with crushed potatoes, add salt, pepper and nutmeg and a little flour; Once the dough formed it will be necessary to cut it into pieces and cook the dumplings in boiling water and salted water. We have seasoned them with mushrooms, butter and sage, but you can vary the ingredients, to find the seasoning you like best. Here’s how to realize carrot dumplings perfectly.
Carrot gnocchi ready in 1 hour
For 4 people
Potatoes 250 gram • 750 kcal
Carrots 250 Gram • 21 kcal
Flour (type 00) 150 gram • 750 kcal
Eggs 1 • 15 kcal
Salt as enough • 0 kcal
Black pepper as required • 79 kcal
For the seasoning
Dried porcini mushrooms 50 gram
Garlic clove 1
Sage 4-5 leaves • 79 kcal
Butter as needed • 380 kcal
Grated cheese as required
Extra virgin olive oil as required • 29 kcal
Calories refer to 100 grams of the product
% Daily Value*
Total Fat 3.1g 4%, Saturated Fat 1.7g 8%, Cholesterol 6mg 2%, Sodium 258mg 11%, Total Carbohydrate 206.5g 75%
Dietary Fiber 29.3g 105%, Total Sugars 19.3g, Protein 42.1g, Vitamin D 2mcg 8%, Calcium 107mg 8%, Iron 21mg 117%, Potassium 1475mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to prepare carrot gnocchi
Start the preparation of dumplings by boiling potatoes. Once cooked, drain and let them cool before peeling them. Crush the potatoes in a rather large bowl (1).
Peel and cut the carrots into thin washers (2), then cook them or to the microwave for 10 minutes in a glass bowl covered with foil film, suitable for this type of cooking: alternatively, you can boil them in water until they are soft.
Add the salt, pepper and nutmeg to the potato, then crush the carrots for a more consistent effect, or blend them in a kitchen mixer. Pour a whole egg (3) into the mixture and start mixing everything.
Add the flour little at a time, continuing to knead by hand (4).
Make the cylinders from the dough, and lay them on a lightly floured pastry board. With a tarot or a gnocchetti obtained knife (5).
Prepare the seasoning: make you rehydrate dried porcini mushrooms in warm water for 10 minutes, then drain them; Heat a pan with a little oil, and a clove of garlic; Skip the mushrooms for a few minutes together with sage leaves (6).
Cook the dumplings in boiling and savoury water: they will be cooked when they come to the surface (a few minutes will suffice); Drain them directly in the pan, holding from half a ladle of cooking water and adding it little at a time: add butter and cheese (7) and skip everything to create a delicious cream.
Stack the hot dumplings and serve with finely chopped sage at the top (8).
The sweet taste of carrots allows you to vary a lot of the dish: you can add to the dough Various types of aromatic herbs – such as chives, parsley, mint – or spices as cumin, ginger, sweet paprika and so on.
Avoid putting the flour altogether, so that the dough does not solidify too much; If you have exaggerated you can add a drop of water to soften it. Work potatoes when they are still hot, in order to exploit the aggregating power of starch.
To season carrot dumplings you can also use fresh mushrooms: they are ideal for porcini, but champignons or nails will also be fine.
Alternatively, you can season the gnocchi differently: with a nut of zucchini and aubergines just jumping into a pan, with slightly stewed green peppers, or with a meat-based dressing like crumbled sausage, which contrasts well with the sweet taste of the Carrots, speck or bacon.
We suggest eating gnocchi (Carrot gnocchi) as soon as they are ready, to fully savour flavours and textures; Alternatively, the raw dough can be stored in the refrigerator for up to 2 days.