Not Your Grandma’s Gnocchi

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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.img_2419

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.img_2439

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.img_2461

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.img_2475


Wine Pairings:

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.


If this recipe interests you then try it out and please leave feedback on what worked for you and what improvements can be made! Then don’t forget to check back next week for some kitchen hacks on how to make your life easier! Please follow my page to get the updates as they come and make sure to share it with your friends and family so they can try it too! 🙂

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19 thoughts on “Not Your Grandma’s Gnocchi

  1. Oh wow! I never would have thought of this … I adore gnocci and I love making them – something rather therapeutic about it for me at least …. I will be certain to try this recipe during the week!

    Liked by 1 person

  2. I would also like to thank you for stopping by. If you really want to visit the real Italia life style you can pop on over to the Kindle book store and read “The Italian Thing”. It is a hilarious recount of our month long stay with relatives that we are meeting face to face for the first time.
    Enjoy!!!

    Liked by 1 person

  3. I was raised on Gnocchi, it was my favorite. Each birthday I was one of six, our mom (Napolitano) would make our favorite home made pasta, mine needless to say was Gnocchi. She also made the best gravy, that’s what we called it back then. I can see them drying on the big white tablecloth and the air filled with the scent of the gravy and meat.
    Thanks for the memory. Delicious.
    Your recipe sounds interesting and looks delicious too. :o)

    Liked by 1 person

  4. Our Italian family makes a huge batch of gnocchi every year as a Christmas tradition. We’ve tried sweet potato gnocchi with sage brown butter which is my personal favorite. Being similar, I’m excited to try this one. Stay tuned!

    Liked by 2 people

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