roasted carrot gnocchi
photo by Jennifer Johnson
4 medium carrots, peeled and diced (about 2 1/2 cups diced)
1 tablespoon extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/4 cups flour, plus extra for dusting
1 15-ounce container whole milk ricotta
2 tablespoons freshly grated Parmigiano-Reggiano, plus extra for garnish
1 large egg, beaten
Preheat oven to 400°F.
Place carrots on a baking sheet and drizzle with olive oil. Season with salt and pepper. Gently toss, making sure carrots are evenly coated with oil. Arrange in a single layer and bake for 30-40 minutes (depending on size) until fork tender, turning once halfway. Remove pan and allow to cool to room temperature.
Lightly dust a large baking sheet with a thin layer of flour and set aside.
Once carrots have cooled, transfer to a food processor and pulse a few times. Add 1/2 of ricotta, Parmigiano-Reggiano, and egg and season with salt and pepper. Continue to purée until mixture is just combined and mostly smooth. Transfer mixture to a large bowl and gently fold in remaining ricotta.
Start adding flour, a 1/4 cup at a time, mixing well after each addition. Continue adding flour until you’ve added 1 cup total. Dough should come away from edge of bowl and be soft and still slightly wet when finished. If not, add more flour, 1 tablespoon at a time.
Lightly flour a large work surface and remove dough from bowl. Lightly dust your hands with a little bit of flour (you’ll want to keep them floured until all of dough is rolled and cut into shapes). Divide dough into 4 parts. Roll out each section of dough into a 1-inch thick rope. Lightly flour a sharp knife and cut each rope into 1-inch pieces. Transfer cut gnocchi to prepared floured baking sheet, making sure to keep gnocchi in single layer. At this point you can either cover with plastic wrap and freeze for later, or cook immediately (see cook’s note). Once frozen, transfer to a zipper-lock bag.
Makes approximately 40 pieces.
cook’s note: To serve right away, bring a pot of salted water to a boil. Add gnocchi (in batches as to not overcrowd pot). Stir so that gnocchi don’t stick together as they cook. Cook until gnocchi float to top, 3-5 minutes. Remove with a slotted spoon and place on a large plate in a single layer. Cook remaining gnocchi. For added texture, pan fry in unsalted butter (enough to make a light sauce) until lightly golden brown on both sides. Serve gnocchi with browned butter and some Parmigiano-Reggiano.