Скачать или смотреть Carrot Gnocchi

RECIPE:

1 lb(450g) carrots
2 cups (250g) tipo 00 flour (or all purpose flour)
1 egg yolk
1 teaspoon kosher salt

Wash, peel, and steam or boil carrots for 15-25 minutes, until fork tender. Drain carrots completely and pat dry with a kitchen towel, removing as much moisture as possible.

Mash, rice, or food process/blend your carrots, and let the steam evaporate and wait until the carrots are just warm, not hot. Combine the carrot puree, egg yolk, salt and flour with a fork, and then with your hands. Knead gently just until the dough comes together. Don’t overwork the dough and don’t add extra flour - it should be slightly sticky.

Cover the dough and let rest for 10-30 minutes.

Divide the dough into quarters, and then divide each quarter into quarters for 16 pieces total. Roll each piece into a log about 1/2” thick, then cut the gnocchi into 1/2” pieces.

Bring salted water to a simmer/light boil, and cook until gnocchi begin to float, about 2-3 minutes. Wait 30 seconds after they are floating before straining.

Sauce with your favorite pasta sauce right away or combine a half batch of gnocchi with 3 tbsp butter and 10 sage leaves. Let the butter brown then add in the gnocchi, cooking until slightly crispy, about 5-8 minutes.

Questions about this recipe? Let us know in the comments! #carrot #gnocchi #pasta