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Roasted Carrot Gnocchi

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.

Enjoy!

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2 Comments

Posted by on February 19, 2010 in carrots, CSA, Uncategorized

 

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Carrot Soup with Goat Cheese and Basil

I debated back and forth on what I wanted to do with the carrots I got in my CSA box this week.  Part of me wanted to make carrot cake again, part of me was craving something savory.  I haven’t been feeling well this week and the thought of a nice bowl of soup won out over a sweet piece of cake.  This is what I came up with…

Carrot Soup w/ Goat Cheese and Basil

  • 3-4 good sized carrots peeled and chopped into rounds
  • 3 tablespoons unsalted butter
  • 1 large shallot or 1 small onion minced
  • 2 bay leaves
  • 4 C water (you could try chicken stock..I was out so I used water)
  • 3 tablespoons heavy cream
  • Goat cheese
  • Basil chopped
  • Pepitas or pine nuts
  • S&P to taste

In a dutch oven sautee minced shallot or onion in the melted butter until translucent.

Add carrots and stir around until coated with butter/onion mixtured.

Add water and bay leaves. Let come to a boil then simmer for about 20 minutes or until carrots are really soft.

Puree with an imersion blender or regular blender.  Stir in heavy cream and salt/pepper to taste.

Ladle soup into bowl and crumble goat cheese in center.  Top with basil and pepitas (or whatever else you want). Enjoy!

 
1 Comment

Posted by on August 25, 2008 in carrots, soup

 

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