aren’t these purple carrots so pretty?! i got them in my csa produce share this week…but i did not really know what to do with them. i guess i could have eaten them all raw but i was quite ambitious this weekend. i wanted to make gnocchi!
a month or two ago, i tried making gnocchi (with sweet potatoes) for the first time and it was a partial failure. they turned out too doughy and little too soft which probably meant that i didn’t add enough flour. well, after eating leftovers for several meals…gnocchi was the last thing i wanted to make for a while.
this past weekend, the gnocchi spark came back and i made sure to do a little more research. i realized that there are many ways to make gnocchi and this is definitely not the traditional “italian grandmother” recipe. a quick online search showed that carrot gnocchi has been made before (and that i’m not crazy) so off i went!
they’re super purple! and it ‘s super hard to make them look appetizing ;p
- boiling carrots vs. roasting carrots- boiling will definitely work but will add water to the overall dough. you may need to add more flour and carrot flavor will be less concentrated.
- the “dough testing” step is optional (steps 4 and 6) but will allow you to taste test the consistency and flavor which is helpful!
- if you are sauteing the gnocchi, WATCH THEM CAREFULLY so that they don’t burn. carrots have high sugar content and can burn easily over high heat.
- in retrospect, i wish i doubled the recipe to make 4 servings since it is a little labor intensive but i had a limited supply of purple carrots.
( PURPLE CARROT GNOCCHI with SPICY TOMATO SAUCE }
time: 1.5 hours
adapted loosely from: The Food Matters Cookbook by Mark Bittman
for the gnocchi
- 1/2 pound carrots, peeled and chopped
- 1 tbsp chopped onion or shallot
- olive oil
- drizzle of water
- ~2.5 tbsp of ricotta cheese
- 4 tbsp flour (i used 2 tbsp whole wheat and 2 tbsp regular)
- salt and pepper
for the spicy tomato sauce
- olive oil
- 3 cloves garlic, sliced thin
- 2 roma tomatoes, cubed
- 1/4 small onion or 1 shallot
- red chili flakes (as spicy as you want it…)
- salt and pepper
- parmasan reggiano
- set oven to 450 F. spread chopped carrots onto a baking sheet. drizzle olive oil and sprinkle salt and pepper. roast carrots for ~20-30 mins.
- sauté the 1 tbsp shallot or onion in olive oil. add in roasted carrots and stir for a few minutes.
- pour veggies into a food processor and add ricotta cheese and another small drizzle of olive oil and water. pulse until smooth.
- start boiling some water in a pot.
- pour carrot mixture into a large bowl. add 1 tbsp of flour and mix gently. repeat 3 more times or until mixture holds together nicely and doesn’t break apart. you may not even need the full 4 tbsp of flour or you might need to add more. you want to add as little flour as possible.
- pinch off a small piece of the dough and drop it into the boiling water. if it holds its shape, the dough is ready. if it does not, add a little more flour.
- lay a piece of wax paper on a baking sheet. sprinkle flour on a clean surface and roll dough into a rope 1/2 inch thick. cut the rope into 1 inch pieces and place onto the baking sheet.
- cover everything with a towel and place the baking sheet in the fridge for at least 20 mins.
- while gnocchi is chilling, make the spicy tomato sauce. heat olive oil in a pan and saute garlic, onions and red chili flakes for a few minutes. add in tomatoes and stir for a minute or two. turn off heat.
- you can either boil the gnocchi (1 min should be good) or saute in olive oil (2 mins per side over low heat). toss cooked gnocchi with sauce. top with shaved parmesan reggiano and parsley.