Carrot Gnocchi with Fresh Pesto

15 05 2011

I love gnocchi.  My Ayurveda cookbook says that gnocchi can be served as a light meal.  If you follow portion guidelines and only serve 8 – 10 gnocchi per peson, then perhaps they make a light meal.  However, if you consume what your heart will tell you eat – the entire batch – it is anything but light; thankfully these are easy to make.

I paired these delicious little lumps with fresh vegan pesto and lightly sautéed spinach, garnishing the plate with chili flakes.

S.O. said these were delicious, but he’s been throwing that around a lot these days.  I needed an impartial opinion: the lovely lady who runs my gym kindly took some gnocchi and pesto off my hands, serving it to her family.  The result: even total strangers thought this was a success.  So, if you have too many carrots and some time on your hands, I’d totally recommend taking a stab at these bad-boys.

Pesto Sauce

3/4 cup spinach

3/4 cup basil

1/2 cup cilantro

1 green onion, chopped

2 Tbsp nutritional yeast

salt and pepper taste

2 Tbsp walnut butter OR 1/4 cup chopped walnuts

2 – 3 Tbsp olive oil or EFA oil

In a food processor blend all ingredients – except the oil – until smooth.  Once your pesto is smooth, slowly add oil until you achieve the right consistency.  As I mentioned in the Alfredo-ish sauce recipe, I like my sauces thick and this pesto was no exception; that being said, I accept that you might like your sauce a little saucier.

Store in the fridge until ready to use, will keep for 3 – 4 days in the fridge.

Carrot Gnocchi

1 cup potato, cooked

1 cup carrots, cooked

1 Tbsp arrowroot flour

1 cup all purpose flour + 1/4 cup extra flour

1/2 cup spelt flour

Pass potatoes and carrots through a food mill or blend together in a food processor.  If you do not have either one of those kitchen gadgets, mash carrots and potatoes until quite smooth.

Mix carrot and potato mixture with 1 cup all purpose flour, the spelt flour, and arrowroot flour.  Continue to add flour until you have a sof dough that has some slight stickiness to it.

Bring a large pot of water to boil while you prepare the dough into gnocchi.  I used a measuring spoon (teaspoon) to evenly scoop out little balls of dough.  Once the balls were scooped, I rolled them down the back of a fork to make lines on one side.  What you can’t see in the image below is that there is a little finger indent on the back of the gnocchi – the fork marks do not go all the way around.

When the water comes to a full boil, drop 1/3 of the gnocchi into the pot and then stand by with a slotted spoon.  The gnocchi will rise to the top of the pot in a minute or two.  Once they’ve risen to the top, give them another 10 seconds, then gently remove.  I laid my gnocchi out on a sprayed cooling rack because they weren’t going to be eaten for a while and I wanted to make certain they had (1) cooled completely before refrigerating and (2) I didn’t want them to stick together.

If you have some gnocchi that don’t seem to be rising, give the pot a little stir, the gnocchi may have gotten distracted and forgotten to come up for air.  Repeat with the second batch.

With my gnocchi cooked and chilling in the fridge, I only had to sautée them lightly before dinner.  I like the crunch that is gained from a little bit of time in a non-stick pan.  Once they warmed through, I tossed the gnocchi with pesto sauce and dinner was ready!




2 responses

27 06 2011
Weekend Cooler Challange Recipe: Spinach Gnocchi with Asparagus & Peppered Bacon « Eclectic Edibles.

[…] Carrot Gnocchi with Fresh Pesto ( […]

14 07 2011
Gnocchi topped with cheese, with beef and basil. « Slightly Domesticated Dad

[…] Carrot Gnocchi with Fresh Pesto ( […]

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