Potatoes and carrots are such a traditional combination. You can have them both roasted, you can have them boiled, mashed, “bubble-and-squeaked”, shredded. They are great together, and work well in many dishes. So it’s only natural that I looked into carrot gnocchi for the blog.
I could have used up my potatoes and carrots as a side dish, but that wouldn’t be anywhere near as fun for you readers!
Carrot gnocchi is essentially the same as the gnocchi recipe I put up back in February, but you blend in shredded, cooked and pureed carrots.
I apologise for the fact that it’s not a completely new recipe, but an adaptation. However, this is my first adaptation of something I’ve already blogged about – something that I keep saying that I will do to other recipes as well.
I’ve procrastinated on making this recipe for a while though, mainly because the final week prior to the summer holidays is chock-a-block with running errands, seeing friends, and sorting the flat out (as well as packing).
I also watched my first game of the World Cup this year, because I was at home alone and had nothing better to do at 10pm. Yes, England won. No, it was not an exciting game. Sorry. I can appreciate the skill that is required to play any professional sport. I cannot enjoy a game that has a ball going back and forth for 90 minutes with 0 points (sometimes) being scored. Nor can I respect people who fall over and cry when they got gently brushed by an opposing player. There is no way that the cleats of a football boot scraping over the top of your foot can cause you to cry out and fall over, clutching your foot in agony. Have you watched rugby? Have you seen the size of the players in the same type of boots? Have you seen them stand on other people who are “part of the floor” during a ruck? Yeah… THAT hurts, but nobody cries to the ref there.
Anyway, I digress.
My gnocchi are giant gnocchi, which means we can call them “rustic” rather than “delicate”. I appreciate that gnocchi is meant to be light and fluffy, but when you’re making it at home for yourself …. rustic and delicious is great.
3 Maris Piper potatoes
3 medium carrots
2 tablespoons plain flour
150 grams broccolini, chopped into 1 inch pieces
50 grams butter
20 grams Parmesan
10 sage leaves
- Put the potatoes in a pan of boiling water and allow to cook until soft. Drain and mash.
- Grate the carrots and place them in a frying pan, spreading as flat as possible. Allow to cook for 20 – 30 minutes until soft.
- Blend the grated carrots in a food processor, then add to the mashed potatoes, and mash to combine well. Season with salt and pepper and mash further.
- Add flour and combine well.
- Put a pan of water on the boil.
- Section off the potato and flour mixture into balls. Roughly 12 large, or 24 small pieces.
- A few pieces at a time, place the gnocchi into the boiling water. Allow to cook for 1 minute, or until they float. Remove with a slotted spoon and set aside. Do this for the remaining gnocchi.
- In a large frying pan, over a medium heat, add butter and sage and allow to cook for a few minutes.
- Place the broccolini into the frying pan with the butter and cook for 5 minutes.
- Add the gnocchi, and allow to brown on all sides – roughly 5 minutes.
- Divide onto 2 plates and grate Parmesan over each one.