Carrot Gnocchi
If you have a bucket of carrots left after harvest, this is the best way to use them.
- Vegetarian
- Dairy-free
- Nut-free
- Low sugar
- 200 g carrots
- 150 g flour
- 1 pc egg yolks
- 1 pinch salt
- 200 ml carrot juice
- 15 g butter
- 20 g parmesan
Ingredients
- 200 g carrots
- 150 g flour
- 1 pc egg yolks
- 1 pinch salt
- 200 ml carrot juice
- 15 g butter
- 20 g parmesan
Method
- 1
Boil or bake the carrot. Blend until smooth.
- 2
From the flour, carrot puree, yolks and salt knead a smooth dough.
- 3
Leave the dough for 30 minutes in the refrigerator.
- 4
While the dough rests, prepare the sauce: in a saucepan reduceReduce - To cook down until some of the moisture has evaporated. the sauce to medium thickness.
Chef's tip:
Watch the sauce carefully: if you put it on too high a heat or reduce it for too long, it can easily burn because of the high sugar content.
- 5
As soon as the sauce slightly thickens, add the cold butter.
- 6
Roll the dough into a strip 2 cm in diameter.
- 7
Cut into equal pieces, about 3 cm each.
- 8
In salted boiling water cook the gnocchi for about 5-7 minutes.
- 9
Transfer the gnocchi into the carrot sauce.
Chef's tip:
If the sauce seems too thin to you, keep the gnocchi in the sauce over low heat for another minute. Do not forget to stir constantly.
Plating
Place the gnocchi on a plate and sprinkle with parmesan.
Chef's tip:
I added caramelized baby carrots and pickled carrots for texture and freshness.
