Carrot-Potato Gnocchi

Name: Carrot-Potato Gnocchi
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams baking potatoes (about 4); 4 servings Freshly ground black pepper; 4 larges carrots, thinly sliced; 2 larges egg yolks; 118 milliliters all-purpose flour, plus more for dusting; 1 Tbsp olive oil; 4 servings Freshly grated Parmigiano-Reggiano cheese; 4 servings Salt; 4 Tbsps unsalted butter; 59 milliliters water

The recipe Carrot-Potato Gnocchi could satisfy your Mediterranean craving in about 1 hour and 30 minutes. One portion of this dish contains around 19g of protein, 25g of fat, and It works well as a main course. Head to the store and pick up flour, egg yolks, carrots, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Pierce the potatoes all over with a fork.

Ingredients you will need

Potato

Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer.

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Potato

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Microwave

Oven

Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.

Ingredients you will need

Potato

Equipment you will use

Oven

In a skillet, cook the carrots in the olive oil over moderate heat for 2 minutes.

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Olive Oil

Carrot

Equipment you will use

Frying Pan

Add the water and a pinch of salt. Cover and cook until tender, 15 minutes. Puree in a food processor.

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Water

Salt

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Food Processor

Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes.

Ingredients you will need

Potato

Rice

Equipment you will use

Potato Ricer

Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks, 1/2 cup of the carrot puree and 1 teaspoon of salt.

Ingredients you will need

Carrot Puree

Egg Yolk

Potato

Salt

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Bowl

Add the 1/2 cup and 2 tablespoons of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.

Ingredients you will need

Dough

All Purpose Flour

Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Wax Paper

Cut the ropes into 3/4-inch pieces.

Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.

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Roll

Equipment you will use

Baking Sheet

In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute.

Ingredients you will need

Salt And Pepper