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Carrot Gnocchi with Sage, Pistachios, and Parmesan Recipe

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★★★★★

4.5 from 92 reviews

This Carrot Gnocchi recipe offers a delightful twist on traditional gnocchi by incorporating tender, flavorful carrots into the dough. Pan-fried with garlic, fresh herbs, and pistachios, then topped with freshly shaved Pecorino or Parmesan cheese, these gnocchi deliver a comforting and elegant dish perfect for any occasion.

Ingredients

Scale

Gnocchi Dough

  • 1 lb. carrots, peeled and chopped into ½” pieces
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. kosher salt
  • 1 tsp. ground coriander
  • ¼ tsp. ground white pepper
  • 1 cup water
  • 2 tbsp. sour cream
  • 1 large egg
  • 2 ½ cups all-purpose flour, plus more for surface

For Frying and Garnish

  • 1 tbsp. butter
  • 2 cloves garlic, thinly sliced
  • 1 tbsp. fresh sage or rosemary leaves
  • 2 tbsp. roughly chopped pistachios
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly shaved Pecorino or Parmesan cheese, for serving

Instructions

  1. Cook Carrots: In a medium pot over medium heat, combine peeled and chopped carrots, olive oil, kosher salt, ground coriander, ground white pepper, and water. Bring to a boil, then cover and cook, stirring occasionally, until the carrots are completely soft and the water has fully evaporated, about 18 minutes. Mash the cooked carrots until smooth and allow to cool slightly.
  2. Make Dough: Whisk sour cream and egg into the mashed carrots until the mixture is smooth. Gradually add the all-purpose flour, stirring continuously until a soft dough forms. Gently knead the dough into a ball, cover it, and let it rest for 30 minutes to relax the gluten.
  3. Shape Gnocchi: Lightly flour a surface and divide the rested dough into four equal pieces. Roll each piece into a long rope about ½ inch in diameter. Cut each rope into ½ inch pieces and place them on a lightly floured baking sheet, ensuring each piece is evenly coated with flour to prevent sticking.
  4. Boil Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi in batches, dropping them in and boiling until they float to the surface, approximately 3 minutes. Remove with a slotted spoon and drain.
  5. Fry Gnocchi: Heat butter in a large skillet over medium heat. Add sliced garlic, fresh sage or rosemary, and chopped pistachios. Cook while stirring constantly for about 30 seconds, until fragrant and garlic is lightly golden. Add the cooked gnocchi to the skillet, season with kosher salt and freshly ground black pepper, and fry for 3 to 4 minutes until golden and slightly crispy.
  6. Serve: Transfer the gnocchi to serving plates and garnish generously with freshly shaved Pecorino or Parmesan cheese. Serve immediately for best flavor and texture.

Notes

  • Make sure to dry the carrots thoroughly after cooking to ensure the dough is not too wet.
  • Resting the dough helps to develop elasticity, making it easier to shape the gnocchi.
  • Use fresh herbs like sage or rosemary for a fragrant flavor that complements the carrot gnocchi.
  • To store, place uncooked gnocchi on a floured baking sheet, cover tightly, and refrigerate for up to 24 hours.
  • Your choice of cheese can vary; Parmesan adds a nuttier flavor whereas Pecorino adds a sharper tang.

Keywords: carrot gnocchi, homemade gnocchi, carrot pasta, Italian gnocchi recipe, pan-fried gnocchi, garlic gnocchi, fresh herb gnocchi

Find it online: https://flavorsbymaya.com/carrot-gnocchi-with-sage-pistachios-and-parmesan-recipe/