Carrot dumplings recipe of 28-05-2020
The carrot dumplings they are a really delicious first course. Unlike the pumpkin gnocchi, this time I decided to make a potato-free dough, made only with flour and carrots. The result has paid off: soft and tasty gnocchi, which melt in your mouth, and which you can dress as you like. From the classic butter and sage, to almond and lemon pesto, to the more savory walnuts and gorgonzola, choose your dressing and let me know what you think;)
- Doses for 4 people:
How to make carrot dumplings
First, peel the carrots, remove the ends, wash them, dry them and cut them into chunks.
Cook them for about 5 minutes in the microwave or steam for 10 minutes (in both cases, they must be well cooked), let them cool, then blend them.
Place the flour in a bowl and add the carrots and salt to the center.
Knead until the mixture is soft, smooth and non-sticky (if it is too sticky, add a little more flour), then let it rest for at least 30 minutes at room temperature.
After resting, divide the dough into several parts, form long cords about 1.5 cm wide and cut them into about 2 cm long gnocchi.
Strip the gnocchi by passing them quickly over the prongs of a fork, in order to give them the typical appearance.
As they are ready, arrange the gnocchi on a floured tray, leaving some space between one and the other.
Boil the carrot gnocchi in boiling salted water, draining them as they rise to the surface, season to taste and serve.