This gnocchi is soft, tender, and pillowy…….very rustic.
- 500 g carrots, peeled and chopped in rounds
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground coriander
- ¼ teaspoon white pepper
- water to boil carrots
- 2 tablespoons sour cream
- 1 large egg
- 2 ½ cups cake flour, plus more for surface when rolling
- 1 tablespoon butter
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh sage or rosemary leaves
- 2 tablespoons roughly chopped pistachios or pecan nuts
- 1 cup boiled gnocchi
- freshly ground black pepper
- freshly shaved Pecorino or Parmesan, for serving
In a medium pot over medium heat, bring carrots, oil, salt, coriander, white pepper, and water to a boil.
Cook until carrots are completely soft and water is completely evaporated.
Mash carrots until smooth and let cool slightly.
Whisk in sour cream and egg until smooth.
Gradually add flour until a soft dough forms.
Gently knead into a ball, then cover and rest for 30 minutes.
On a floured surface, divide dough into 4 pieces, then cut each piece into 5 strips.
Gently roll each strip into a long rope about ½” in diameter.
Cut each rope into ½” pieces and place on a lightly floured baking sheet, rolling to cover evenly in flour.
In a pot of boiling salted water, cook gnocchi in batches until they float to the top, about 3 minutes.
In a large skillet over medium heat, melt butter.
Add garlic, herbs, and crushed nuts and cook, stirring constantly, until fragrant, +-30 seconds.
Add cooked gnocchi, season with salt and pepper, and fry until garlic is golden, 3-4 minutes.
Garnish with Parmesan before serving
Recipe and photo: Amanda Conradie