The colorful and slightly healthier take on gnocchi is simple to make and looks gorgeous. The best part is you are getting extra vegetables along with your pasta. This recipe is from Cooking Light.
- 2 cups peeled and chopped carrots
- 2 egg yolks
- Pinch of salt
- ⅓ cup grated Parmesan cheese, plus more for garnishing
- 1½ cups all-purpose flour
- 8 tablespoons (1 stick) unsalted butter
- 3 garlic cloves, minced
- ¼ cup sage leaves (fresh is best)
- Salt and freshly ground black pepper
- Place the carrots in a medium pot and cover with water. Bring to a boil over medium heat. Continue to boil until the carrots are very tender, 12 to 15 minutes. Drain well.
- Transfer the drained carrots to a large bowl and mash until very smooth. I used my food processor, to make quick work of the carrots. Add the egg yolks, salt and Parmesan. Add the flour and mix just until incorporated.
Divide the dough into thirds, on a lightly floured surface, roll a third of the carrot dough into a log about ¾ inch thick. Cut the log into 1-inch pieces. Traditional gnocchi is imprinted by rolling it with a fork to give it some character. Transfer the finished gnocchi to a floured baking sheet. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain.
- In a large sauté pan, melt the butter over medium heat. Cook until the butter begins to turn lightly brown and smells nutty, 8 to 10 minutes. Add the garlic and sage, and cook until fragrant, 1 to 2 minutes.
- Add the drained gnocchi to the pan and sauté until well coated in butter, garlic and sage. Season with salt and freshly ground black pepper, and garnish with Parmesan. Serve immediately.