by Emiko
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jvcooks's Testing Notes:
Expand CollapseEmiko's Notes:
Expand2 pounds organic carrots Ask a question about this ingredient
1/2 cup plain flour Ask a question about this ingredient
1/2 cup ricotta cheese Ask a question about this ingredient
2 tablespoons finely grated parmesan cheese Ask a question about this ingredient
2 tablespoons semolina flour Ask a question about this ingredient
4 egg yolks Ask a question about this ingredient
salt Ask a question about this ingredient
1 teaspoon nutmeg Ask a question about this ingredient
a stick of butter Ask a question about this ingredient
1 bunch fresh sage Ask a question about this ingredient
extra parmesan cheese for serving Ask a question about this ingredient
Boil or steam (I prefer steaming) the carrots until tender, then squash them with a fork or a potato masher until you get a mash. Let cool.
Ask a question about this stepIn a separate bowl, mix the ricotta, egg yolk, flours and parmesan cheese until combined. Add the cooled carrot mash and season with salt and nutmeg.
Ask a question about this stepWith two tablespoons, make quenelles out of one tablespoon of the mixture (if you can’t get these right you can also simply roll them into ping pong sized balls), placing them on a lightly floured surface until you’ve finished.
Ask a question about this stepHeat a large pot of salted water to boil and drop in the gnocchi. Give a gentle stir to make sure they are not stuck to the bottom of the pot. Let boil for several minutes, when they begin to float they are ready. Reserve some of the liquid from boiling, and strain the rest. Set aside while you prepare the sauce.
Ask a question about this stepThe sage and butter sauce should take you about 3 minutes to make at the most. Melt the butter in pan and allow to colour slightly. At this point, add the sage and then some of the reserved cooking liquid to create a sauce that you want to just coat the gnocchi. Let it reduce for two minutes, then add the gnocchi to the pan, turn off the heat, season and divide onto plates. Serve with freshly grated parmesan cheese.
Ask a question about this stepThey are quite a soft mixture, but they shouldn't be too sticky - dusting with a bit of flour is ok but watch you don't put too much in as they can get a bit heavy and chewy with too much flour. I also usually make these into quenelles (like in the photo), which is quite easy to do with a soft or soggy mixture without having to add the flour. Hope it works out next time! :)
I just made this for dinner. I love the texture of the gnocchi. It is so much lighter than traditional gnocchi, which is saying a lot. Thank you for sharing. I'm passing this one around to the mamas I know that want their kids to eat more veggies.
Wonderful! Thanks for reporting back - I'm definitely with you on the veggie front!
Thank you again Emiko! We loved it so much - the flavours were amazing! even more that it was so easy & super healthy. I chilled the gnocchi in the fridge for two hours, used a hot spoon (dipped in boiling water) to quickly form quenelles, dusted with extra semolina (i just ground up fine polenta), and served with a really excellent sheeps milk ricotta & shaved zucchini. Hope more people try it out!
i just added a photo of it ... i briefly seared it too so its got a bit a of a golden crust :)
This was so divine! It was the first time that i've ever made gnocchi and it came out perfectly. I've already had requests from the family to make it again this week :) Thank you for sharing your recipe.
Thank you for this, ZucchiniFly! I'm so glad to hear that someone's tried it and loves it. The Tuscans do this same recipe with spinach instead of carrot, which is excellent too, but the carrot I think is just so unique in this dish. Enjoy!
These look just georgous!
Congratulations on the Editors Pick. These look delicious!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
I made these last night and loved them! I do have one question: mine were difficult to shape and I had to put them in the freezer for a little while before boiling so they would hold together. Do you have any suggestions for making them easier to handle? It may be because I boiled the carrots instead of steaming them, which may have made it more soggy. Or would you add more flour?