· recipe ·
Carrot Gnocchi with Thyme Butter
Roasted carrots bring sweetness and browned flavor to dough, with thyme offering a savory counterpoint.
Time and servings
- Prep
- 35 min
- Cook
- 135 min
- Total
- 170 min
- Servings
- 4
Nutrition per serving
- Calories
- about 520
- Protein
- 15 g
- Fat
- 20 g
- Carbs
- 71 g
Roast and puree the carrots
Cut the carrots into large pieces and roast them at 425°F220°C until very tender and lightly browned. Puree them, then cook the puree in a skillet until dense enough to hold a furrow. Cool for 10 minutes.
Bake and rice the potatoes
Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Mix the carrot dough
Combine the riced potato and concentrated carrot puree with the egg yolk and 1/2 tsp3 g of the salt. Fold in the flour just until a cohesive orange dough forms.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the thyme and cheese
Strip the thyme leaves and finely grate the Parmesan before the gnocchi enter the water.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Make the thyme butter
While the water heats, melt the butter over medium heat, add the thyme leaves and black pepper, and cook until fragrant and the butter's milk solids begin to turn golden.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Coat and finish
Turn the carrot gnocchi gently through the thyme butter, remove from direct heat, and finish each portion with Parmesan.
