I got these beauties from HighCross Farm.
I wanted to do something I had never done before with the awesome white carrots from HighCross Farm. I decided to make a gnocchi. Let me tell you the result was FABULOUS. What a nice derivative from the standard potato gnocchi.
I decided to roast the carrots to give some added depth to the flavor profile. It altered the color of the gnocchi a bit, but I was OK with that.
The recipe isn’t too complicated or time-consuming. I used my roasted tomato sauce recipe found here to compliment the gnocchi. Definitely a keeper.
Roasted Carrot Gnocchi
1/2 pound carrots, about 5 or 6 of medium size
3 tablespoons butter
1 tablespoon onion, chopped fine
3 tablespoons flour
1 egg yolk
5 tablespoons freshly grated Parmesan cheese
Salt to taste
- 1- 2 tablespoons olive oil
Black pepper ground fresh from the mill
A pinch freshly grated nutmeg
- A large dutch oven with boiling, salted water
Rinse and peel your carrots. Roughly chop them into pieces. Spread carrots over a cookie sheet and lightly coat them with olive oil. Sprinkle with salt and pepper. Roast at 400 until carrots are soft and caramelized. Set aside to cool down.
Put 1 tablespoon of the butter and all the chopped onion in a medium skillet and turn on the heat to medium. Cook the onion, stirring from time to time, until it becomes translucent.
Add carrots and onion/butter into a food processor and puree.
Add flour, egg yolk, nutmeg, more S & P, 3 tablespoons of the grated Parm and combine until a uniform consistency. You should be able to roll it out into a snake. NOTE: The dough is very fragile so handle it gently. If you need to add flour add it little at a time. Taste the dough to make sure it’s not too flour-y.
Roll dough in batches into a snake and cut into 1 inch pieces with a knife. They will look like little pillows. Roll each pillow over the back side of a fork to give it nice markings to hold a sauce.
Drop gnocchi into boiling water. When they float to the top, they are done.
Spoon some sauce onto a serving platter and top with gnocchi. Sprinkle with remaining grated Parmesan and fresh herbs of your choice.