Thursday, March 10, 2011

Carrot Gnocchi

I decided to stay home sick today after I was unable to convince my boss that I was healthy yesterday.

Lunchtime rolled around and it was time to go to the fridge. I spotted some baby carrots. My mind and flavor memory were thinking of the Farmers' Market carrots I had last week while looking at the baby carrots in the fridge. I was setting myself up for disappointment. Luckily, despite how bland many foods, like baby carrots, can be a quick roast in the oven can bring out whatever sweetness is locked inside the empty shell of a vegetable.

Carrot Gnocchi

enough for one person for lunch.

2 handfuls of baby carrots (from the photo it looks like about 25)
Parmesan cheese
salt and pepper

Put the carrots on a baking sheet and roast at 400 ºF for about 30 minutes until they are soft and sweet.
Roast Carrots
(soft and sweet)

Puree the carrots in a food processor or in a mortar and pestle until you get something that loooks like carrot paste.
Puree Carrots
(not so paste-y - a mortar and pestle would have been better)

Add salt and pepper to the paste, then start working in the flour to make a dough. It's hard to say when it is done. I try to make something firm enough that I can roll out into a log without it sticking to the board but not so firm that if you push your finger into the log it bounces back more than just a little. Once you have a log, cut the log into little pieces and roll against the back of a fork to put in the sauce-holding indentations.
Carrot Gnocchi

Bring a pot of water to a boil. At the same time melt a little bit of butter in the pan, let it foam up and then let the foam subside to start browning the milk solids. Browned butter = delicious.
Melted Butter

After the gnocchi float to the top, drain them out and toss into the hot, sizzling butter. Give them a little bit of a fry to get a little bit of crust on the outside, then put them onto a plate and grate/shave a little bit of the parmesan cheese on top.
Carrot Gnocchi


Robicsek said...

Aside from wetting my pants a little just now, I'm excited to think about what kind of sauce could go well with carrot gnocchi. I would think something as simple as some chunks of fried pancetta (plus juices) would add another layer of awesome to that dish.

Robicsek said...

FYI, Above comment is from Robert from Davis V&E, not some strange Eastern European man. Apparently I have a Blogger account from many years ago, who knew?

Greg said...

Thanks Robert - After reading the first line I thought perhaps the spam filter missed a hit. Pancetta, like bacon, makes everything better. Also, to go a little bit heavier, a pancetta/parmesan/cream sauce.

Robicsek said...

Hey Greg. I just made this except my carrots were a little more past their prime than they should have been. I steamed them a bit after roasting because they were much too dry, but it still turned out fantastic. Nice simple recipe. Also probably could have used less butter, but I like to live my life on the edge...of cardiac arrest.