carrot gnocchi with cheese fondue and green peas


Here’s giving an innovative rendition to the classic Italian dish pasta. The twist is made by using carrot puree for the dough making the recipe a bit healthy as well as colourful. The dish takes only 45 minutes to complete. So, if you are in the mood to try some different Italian food, this is the recipe you should go for.



How to make Carrot Gnocchi with Cheese

  1. Boil four potatoes and peel their skin. Grate them from the thick side of a grater. In a boil of the grated potatoes, crack one egg, add carrot puree over them and mix together. Add refined flour and knead it into a light dough.
    carrot gnocchi with cheese fondue and green peas recipe
  2. Divide the dough in half and roll it into a long strip over a floured chopping board. Cut the strip into half inch pieces. Press each individual piece on a fork to give it the gnocchi grooves.
    carrot gnocchi with cheese fondue and green peas recipe
  3. To cook them, toss into boiling water and boil them for 3-4 minutes until they rise to the top. Set them aside on a tray.
    carrot gnocchi with cheese fondue and green peas recipe
  4. In a non-stick frypan add some butter and saute chopped garlic into it. Add some fresh cream, with black pepper and grated cheddar cheese. Mix them till incorporated.
    carrot gnocchi with cheese fondue and green peas recipe
  5. In a non-stick frypan, toss the cooked gnocchi in some oil with dried parsley and set them aside. Whip the same pan and add green peas with some water into it, finish them off with some butter, salt, pepper and chilli flakes.
    carrot gnocchi with cheese fondue and green peas recipe
  6. Serve them on a plate, with a layer of the cheese sauce, then gnocchi followed by the green peas.

    carrot gnocchi with cheese fondue and green peas recipe


Expert Tips

  1. Do not over knead the dough or the gnocchi would be hard.
  2. The cheese sauce needs no salt as we used salted butter and cheese in it.
  3. The cheese sauce should be hot just before serving or it might become too stretchy.

 

Recipe Card


Leave a comment

Please note, comments must be approved before they are published