i’ve been thinking about remaking the gnocchi from jason’s birthday week for quite some time. so light and fluffy and delicious.
it was one of those dishes that is time consuming but strangely relaxing to make. but, while day dreaming, i came across a carrot gnocchi recipe and i thought why not, i’ve got all these ingredients in the fridge right now.
the original recipe had all carrots, but i was a little short, so i subbed in two potatoes to make sure there was enough substance.
the rest is pretty much as originally written, although i converted the amounts into volume measurements with my new food scale (getting presents for the wedding shower sure has expanded my cooking horizons).
the result was pure happiness. when served with a side salad, this is the perfect vegetarian meal. filling, flavorful, and unique.
- 2 lb carrots, peeled and ends cut off
- 1 lb russet potatoes, peeled
- ¾-1 cup all purpose flour
- ¼ cup ricotta
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons semolina flour
- 4 egg yolks
- 1 teaspoon nutmeg
- salt to taste
- 4 tablespoons butter
- handful sage leaves
- Bring a large pot of water to boil. Add carrots and potatoes and cook until tender, about 20 minutes. The carrots will likely be done prior to the potatoes, so remove them first.
- Mash the carrots and potatoes until smooth. Let cool.
- In a separate bowl, combine flour, ricotta, parmesan, semolina, and egg yolks until well mixed. Combine with carrot mixture. Add in nutmeg and salt and stir well.
- Bring a large pot of salted water to boil. On a lightly floured surface, roll mixture into 2 tablespoon sized ovals and drop into boiling water. Cook until the gnocchi float and remove with a slotted spoon. Do not discard water.
- Melt butter in a large pan. Once it's browned, add in sage leaves and ¼ cup of the cooking liquid from the pot. Transfer gnocchi to pan and brown for a minute or two per side.
recipe adapted from honest cooking.
*recipe rephotographed September 2013.
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