Carrot and Potato Gnocchi

This simple recipe is very time-consuming but definitely worth the effort if you have an afternoon free. This makes a large amount but, if you line the formed gnocchi on a lightly dusted tray and pop in the freezer for a couple of hours, you can store the extra in bags in the freezer for future use.

Carrot and Potato Gnocchi

gnocchi-bordered

450g potatoes, whole and unpeeled
2 medium carrots, peeled and cut into 1 inch chunks
450g plain flour

Boil the potatoes with the carrots in water untill very well cooked. Make sure to cook the potatoes whole and in their skins as this will stop them from taking on too much water while cooking.

Drain the veg and, while still hot, peel the potatoes. The skins should slide right off. Put them into a bowl and mash really really well (if you have a potato ricer then now is the time to use it otherwise an electric mixer can do a fair job with the beater attachments).

Once the potato and carrot mixture is super smooth, start to mix in the flour a bit at a time. This is why it is necessary to use hot potatoes as it is easier to incorporate the large amount of flour needed this way. By the time you get 3/4 through the flour you will be kneading in the flour. The end result should still be slightly sticky.

Cut the potato dough into manageable lumps and roll out into long sausages before cutting into bite sized pieces. Repeat with the rest of the dough. There are many tutorials around the internet for how to form that gnocchi from this point. Although I will explain briefly, it’s much easier to understand if you watch a video tutorial. Take each of the gnocchi pieces and use your thumb to press and roll over the prongs of a fork to create the signature look of traditional gnocchi.

Carrot and potato gnocchi

Freeze the extra on trays

In a large pot, bring lightly salted water to the boil and put in batches of the gnocchi. Don’t over-fill the pot, you will need to do this in batches. The gnocchi is cooked when it floats to the surface.

Drain and toss with your favourite sauce or some simple olive oil and garlic. Serve warm with a sprinkling of nutritional yeast over the top.

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Posted on 27/11/2014, in Light Bites, Main, RawTil4, Uncategorized, Vegan and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. Yum, I like the juiciness of the sauce, looks delicious.;)

    Like

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