A traditional Italian dish that my Bisnonna (Italian for Great Grandmother) and Nonna (Italian for Grandmother) have perfected is Gnocchi (Pronounced noh-kee in English). Gnocchi can be describes as, “hearty potato-based pillows of heaven.” It is typically made with potatoes and served with the sauce of your choice; however, I came across a recipe that I had to try and hope that you will too! Instead of the traditional potato recipe, this one is made with carrots. It is a very colorful and healthy replacement and it tastes amazing! Warning: Prep and cook time is about 2-2.5 hours the first try.
Recipe for carrot gnocchi in a butter sage reduction sauce:
Two cups of peeled and chopped carrots
Two egg yolks
A pinch of salt
½ cup of grated Parmesan
1 ½ cups of all-purpose flour
½ stick of butter (4 oz.)
4 cloves of garlic, minced
¼ cup of sage leaves julienned
Step 1: Place the carrots in a medium pot of boiling water and continue to boil until the carrot are fork tender. (It takes about 30 minutes after the water has come to a boil.)
Step 2: Drain the carrots and transfer to a large bowl where you will mash them until smooth.
Step 3: Stir in the egg yolks, salt, and Parmesan cheese.
Step 4: Add in the flour slowly while you are mixing the combined ingredients. Once all the flour is mixed in the bowl, the mixture should be slightly sticky. Depending on the texture of the carrots, you might need to slowly add a little more flour to get the right consistency.
Step 5: On a lightly floured surface, roll the carrot dough into a log approximately ¾ of an inch thick, then cut the dough into 1 inch pieces.
Step 6: Bring a large pot of salted water to a boil and add small batches of the gnocchi into the pot. Remove the gnocchi once they rise to the top of the boiling water (about 3-4 minutes).
Step 7: In a sauté pan melt the butter over medium heat. Cook the butter until it turns slightly brown, stirring constantly. (This process takes about 6 minutes.) Add the garlic and the sage then cook for another minute or two.
Step 8: Add the drained gnocchi into the sauté pan and toss with the sauce, and then season with salt, pepper, and more Parmesan to taste. Serve immediately.
If you prefer red wine over white I would suggest a Cabernet Sauvignon or a Syrah. These are both bold red wines that pair well with a butter sauce. The flavors of the blended grapes cleanse your palate after the sweeter flavors of the carrot and richer flavors of the butter sauce.
If it is warm outside and you are looking for a cold white wine then Chardonnay is the way to go. You want to pick one that is on the dry side and full bodied so that it doesn’t overpower the sweetness of the cooked carrots.