If you’re lucky enough, you get one amazing friend that knows every inch of you from your childhood, to your attempt at being an adult, getting lost in where stories start and end. Mine is pretty darn amazing, so excuse me if I do not want to share her, but what I will share, is the love for gnocchi she gave me, because it was with her that we begun to order it, taste it, and create it. And it is for her, that I dedicate this dish, because when I created this dish for her, she patiently sat on my kitchen stool and encouraged me, despite me taking an extra few hours to create than previously anticipated (I promise it does not actually take that long).
So below you will find my baked carrot gnocchi recipe, my ultimate winter comfort food. Taking a previous recipe I had for basic carrot gnocchi, I have added one extra step- and a realm of delicious sounding potential. It can be easily adapted for sweet potatoes too, and it keeps for a few days so it is an excellent left-over meal. Thanks to the team at I Quit Sugar who gave me a little spotlight to shine this one, and I hope you all find it just as delicious. x
BAKED CARROT GNOCCHI
2- 3 eggs
1 cup parmesan cheese
1 tsp allspice
2 tsp nutmeg
1 tsp ground cloves
1 cup wholemeal flour (adding more if too sticky)
1/4 cup butter
parmesan for sprinkling
2 tsp sage
rosemary for sprinkling
- Heat a fan forced oven to 200 degrees celcius. While this is heating, peel and chop the carrots into small, roughly cut chunks. Place them on a baking tray and drizzle with coconut oil, baking for approximately 40 minutes or until soft.
- As these are baking, heat the shallots in coconut oil on a frying pan, cooking them until soft. Remove from heat once cooked.
- When carrots are done, place into a food processor, or stick-blend them to make a puree. Adding the cooked shallots to the mix afterward.
- Let the mixture cool for a little, and reduce the oven temperature to 180 degrees celcius.
- Once cool, add in your eggs, and ricotta, mixing well. Then begin to add in your flour, adding more if needed, so your mixture is not too sticky as you will be rolling these. Add in the parmesan cheese, again adding a little more if you like a lot of cheese, and spices (excluding sage and rosemary). Mix well.
- Dusting a bench space with flour, begin to roll your mixture into long- sausage like strips, cutting them about 2cm long, and rolling them into round balls. Place these on a baking tray for now, until you are complete with the whole mixture. Remember to add a little more flour if they are too sticky- but you do not want the mixture to dry out, so be careful.
- Place a large pot of water onto boil, and once down, place the rolled gnocchi in with a slotted spoon (I find it easier to place them in rather than drop them and risk burning yourself). Remove once they begin to float to the surface- approximately 2-3 minutes.
- Repeat this step until all the gnocchi is cooked.
- Using a caserole dish, or a baking dish, place the gnocchi in snuggly. We will then heat some butter, and sage in a frying pan over medium heat until butter is liquefied. This will be poured over the top of the gnocchi then sprinkled with the extra parmesan, and rosemary.
- Cook in the oven for approximately 20 minutes, or until parmesan is golden.
Note: You can substitute the carrot for 2 large sweet potato if that is easier, the spices should taste just as cook with that flavour combination!