Purple Carrot Gnocchi

Mar 24, 2021
Gnocchi di carote viola

INGREDIENTS

  • 500 g of purple carrots
  • 1 egg
  • 200/250 g of 00 flour
  • 40 g grated parmesan cheese
  • salt to taste
  • nutmeg to taste

PROCEDURE

  • Peel the carrots and cut them into slices. Cook them in salted water for about 15 minutes, they must become soft.
  • Blend them with an immersion blender until you get a puree. Add the egg, a pinch of grated nutmeg, the grated cheese and 200 g flour. Start mixing the ingredients, even with your hands is fine. Add salt and evaluate how much flour to add, depending on how much the mixture absorbs (for me about 230 g in total). Keep in mind that the mixture covered with cling film now goes in the fridge for about half an hour so it will solidify a little.
  • Take the mixture and flour your hands to make small loaves. Now cut at regular intervals with the spatula cutter (or tarocco) to make the gnocchi.
  • Make grooves with the appropriate gnocchi cutter or by passing them one by one over the prongs of a fork.
  • Place them on a tray/cutting board sprinkled with semolina to prevent them from sticking until ready to eat.
  • Cook them in hot water for a few minutes and remove them with a slotted spoon.
  • I seasoned them with a gorgonzola fondue or you can prepare a parmesan fondue (find out how to prepare it here) or a pesto.

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