Carrot gnocchi in sage butter

Carrot gnocchi
4.55 from 68 ratings
Gnocchi di carote
1st main course – Primo piatto
RECIPE BY Jessica | Chef & Author
These gnocchi are made from fresh carrots, which not only have a beautiful color, but also a slightly sweet taste. When they are then fried in the delicious sage butter, a harmonious interplay of flavors and textures is created.
Amount
4
servings
Ingredients list
Gnocchi
Sage butter
  • 100 g butter
  • 20 leaves sage
Topping
Difficulty: easy
Cost: low
Calories: 410kcal
Prep: 1 hour
Cook: 10 minutes
Resting time: 10 minutes
Total: 1 hour 20 minutes
sugar free
vegetarian
Difficulty: easy
Cost: low
Calories: 410kcal
Prep: 1 hour
Cook: 10 minutes
Resting time: 10 minutes
Total: 1 hour 20 minutes
sugar free
vegetarian
Directions
  • First, fill a large pot with plenty of cold water and put the potatoes in it. Then bring to a boil on high heat and simmer for about 30-40 minutes, depending on the size of the potatoes. To check if the potatoes are soft enough, simply pierce them with a knife. If the knife slides easily to the middle of the potatoes, they are ready.
    250 g potatoes
  • In the meantime, prepare the carrots. Peel them first and then cut them into thin slices. Bring a pot of water to a boil and blanch the carrots in it for 10 minutes. Then drain and set aside.
    250 g carrots
  • Now also drain the finished potatoes, let cool and peel. Then press the potatoes and carrots into a large bowl with the help of a potato ricer.
  • Season with salt, a pinch of pepper and nutmeg and mix briefly with your hands.
    3 g salt, 1 pinch pepper, 1 pinch nutmeg
  • Crack the egg into a small bowl and whisk. Then add to the potato-carrot mixture.
    1 egg
  • Now add the flour little by little and knead the mixture thoroughly with your hands until it forms a smooth dough. Then form into a ball, cover with a tea towel and let rest for 10 minutes at room temperature.
    150 g pastry flour
  • After the resting period, take a part of the dough and roll it out with your fingertips on a lightly floured work surface until the thickness reaches about 2cm / ½in. Then cut the dough roll into pieces, again about 2cm / ½in long.
  • If you want to have the gnocchi with the typical groove shape, proceed as follows: Pull the gnocchi pieces with light pressure over the gnocchi board. Instead of the gnocchi board, a fork can also be used.
  • Then place each finished gnocchi on a floured cloth.
  • Now bring a large pot with plenty of salted water to a boil. Put in the gnocchi, reduce the heat and let them simmer.
  • Meanwhile, heat the butter in a large frying pan and add the sage leaves.
    100 g butter, 20 leaves sage
  • As soon as the gnocchi rise to the surface, skim them off with a slotted spoon, add them directly to the hot butter in the pan and mix everything well. Finally, divide among deep plates, sprinkle with freshly grated parmesan if desired and serve immediately hot.
    Buon appetito!
Calories: 410kcal (21%)Carbohydrates: 46g (15%)Protein: 7g (14%)Fat: 22g (34%)Saturated fatty acids: 13g (65%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 6gTrans fatty acids: 1gCholesterol: 95mg (32%)

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