Cook the Book: Roasted Carrot and Ricotta Gnocchi with Herbed Butter

Name: Cook the Book: Roasted Carrot and Ricotta Gnocchi with Herbed Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Freshly ground black pepper; 680 grams carrots, peeled (1 pound after trimming), cut into chunks; 2 larges egg yolks, lightly beaten; 1 Tbsp heaping tablespoon mixed minced fresh herbs such as parsley, sage, rosemary, and oregano); 1 pinch Pinch of freshly grated nutmeg; 4 servings Extra-virgin olive oil; 59 milliliters freshly grated Parmigiano-Reggiano cheese, plus more for serving; 4 servings Kosher or fine sea salt; 1 Tbsp minced shallots; 237 milliliters sheeps milk ricotta cheese or drained whole cows milk ricotta cheese; 59 milliliters unbleached all-purpose flour, plus more for rolling the gnocchi; 6 Tbsps unsalted butter

Cook the Book: Roasted Carrot and Ricotta Gnocchi with Herbed Butter might be just the Mediterranean recipe you are searching for. This side dish has 481 calories, 11g of protein, and 36g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up butter, nutmeg, parmigiano-reggiano cheese, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the oven to 400°F.

Equipment you will use

Oven

Place the carrots in a single layer on a rimmed baking sheet or shallow roasting pan, and drizzle 1 tbsp olive oil over them.

Ingredients you will need

Olive Oil

Carrot

Equipment you will use

Baking Sheet

Roasting Pan

Sprinkle with a little salt and toss with a spatula. Roast the carrots for 30 to 40 minutes, or until they are completely tender and browned in spots.

Ingredients you will need

Carrot

Salt

Equipment you will use

Spatula

Remove from the oven and reduce the oven temperature to 375°F.

Equipment you will use

Oven

Heat the butter in a frying pan placed over medium heat. When the butter is melted and begins to sizzle, stir in the shallots and sauté, stirring frequently, 4 to 5 minutes, or until they begin to soften.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

Add the roasted carrots and toss to combine them with the shallots.

Ingredients you will need

Shallot

Carrot

Remove from the heat and let cool to room temperature.

Transfer the carrots to a food processor and process until fairly smooth (a few little bits are good for texture). Scoop out the carrot puree into a bowl.

Ingredients you will need

Carrot Puree

Carrot

Equipment you will use

Food Processor

Bowl

Add the ricotta, egg yolks, Parmigiano, ½ tsp salt, the nutmeg, and a few grinds of pepper. Gently stir in the ¼ cup flour, taking care to combine everything thoroughly.

Ingredients you will need

Parmigiano Reggiano

Egg Yolk

Ricotta Cheese

Nutmeg

Pepper

All Purpose Flour

Salt

Place a scoop of flour in a shallow bowl. Have two standard tablespoons at hand. With one spoon, scoop up about 1 tbsp of the carrot mixture and then transfer it to the other spoon.

Ingredients you will need

Carrot

All Purpose Flour

Equipment you will use

Bowl

Transfer the mixture back and forth a few times to help shape the mixture into a ball (it does not have to be perfectly round). Gently drop the ball into the bowl of flour and coat it lightly. Then roll the ball between your palms to produce a chestnut-sized nugget.

Ingredients you will need

Chestnuts

All Purpose Flour

Roll

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Bowl

Transfer to a lightly floured rimmed baking sheet/tray. Repeat until you have used up all the mixture. You should end up with 32 to 36 gnocchi.

Ingredients you will need

Gnocchi

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Baking Sheet

Bring a large pot of water to a rolling boil and salt generously.

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Water

Salt

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Pot

To make the herbed butter: Melt the butter in a small frying pan placed over medium-low heat. When the butter is melted and begins to sizzle, stir in the herbs and cook, stirring occasionally, for just a couple of minutes, or until the butter has taken on the flavor of the herbs.

Ingredients you will need

Butter

Herbs

Equipment you will use

Frying Pan

Remove from the heat. Spoon some of the herbed butter into a baking dish large enough to hold all the gnocchi in one snug layer. Set the dish near the stove.

Ingredients you will need

Gnocchi

Butter

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Baking Pan

Stove

When the water is boiling, carefully drop half the gnocchi into the pot. Cover the pot until the water returns to a boil, then uncover and cook the gnocchi for about 5 minutes. They will float to the top when they are nearly done. Using a skimmer or a large slotted spoon, remove the gnocchi to the prepared baking dish. Cook the remaining gnocchi in the same way and add them to the baking dish.

Ingredients you will need

Gnocchi

Water

Equipment you will use

Slotted Spoon

Baking Pan

Skimmer

Pot

Drizzle the remaining herbed butter over the gnocchi.

Ingredients you will need

Gnocchi

Butter

Sprinkle the ¼ cup Parmigiano cheese over the gnocchi and place in the oven.

Ingredients you will need

Parmigiano Reggiano

Gnocchi

Cheese

Equipment you will use

Oven

Bake the gnocchi for about 15 minutes, or until they are hot throughout and the cheese is melted.

Ingredients you will need

Gnocchi

Cheese

Equipment you will use

Oven

Serve immediately. Pass additional cheese at the table.

Ingredients you will need

Cheese

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 680grams

carrots, peeled (1 pound after trimming), cut into chunks 2larges

egg yolks, lightly beaten 1Tbsp

heaping tablespoon mixed minced fresh herbs such as parsley, sage, rosemary, and oregano)1pinch

Pinch of freshly grated nutmeg 4servings

Extra-virgin olive oil 59milliliters

freshly grated Parmigiano-Reggiano cheese, plus more for serving 4servings

Kosher or fine sea salt 1Tbsp

minced shallots 237milliliters

sheep's milk ricotta cheese or drained whole cow's milk ricotta cheese 59milliliters

unbleached all-purpose flour, plus more for rolling the gnocchi 6Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Ama Chianti Classico San Lorenzo Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 48 dollars per bottle.