If you like gnocchi, you must try these Carrot and Ricotta Gnocchi without potatoes. Made with durum wheat semolina and simply seasoned with butter, sage, and grated cheese, they are truly delicious.
You just need to cook the carrots, preferably by steaming, so they don’t absorb water, and then knead, and in a few simple steps, you’ll have some delicious gnocchi to bring to the table.
If you’re always in a hurry, you can prepare the Carrot and Ricotta Gnocchi without potatoes in advance, place them on a tray covered with a cloth, and keep them in the fridge (uncooked) for 1 day.
Alternatively, you can freeze them well laid out on a tray, and after a few hours, put them in freezer containers to cook them from frozen whenever you want.
A simple idea, these Carrot and Ricotta Gnocchi without potatoes, especially for those who do not want to eat the usual gnocchi.
If you prefer instead of seasoning them with butter and sage, you can make a classic ragù, or a tomato sauce to your liking, and they will be delightful.
Below, I leave you other gnocchi recipes to try, and then as always, let’s immediately discover below the photo how to prepare these potato-free gnocchi made with carrots and ricotta!!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Carrot and Ricotta Gnocchi without Potatoes
- 1.1 lbs carrots (steamed or boiled)
- 4.4 oz cow's milk ricotta
- 1.2 cups durum wheat semolina
- 2 egg yolks
- 2 pinches salt
- 3.5 tbsp butter
- 6 leaves sage
- to taste grated Parmesan cheese
Tools
- 1 Pot
- 1 Steamer Basket
- 1 Chopper
- 1 Frying Pan
- 1 Dough Scraper
Steps
Boil or steam the carrots until they are tender.
Mash them into a puree using a chopper or a fork, add the ricotta, and mix to combine.
Add salt, the egg yolks, and half of the durum wheat semolina and mix in a bowl.
Then transfer the mixture to the work surface, add the remaining flour little by little until you have a smooth and compact dough.
Take small amounts and form small logs slightly more than 1/2 inch in diameter.
Cut the gnocchi with a knife or dough scraper, I prefer them small but you do as you like.
As you cut them, place them on a clean cloth sprinkled with semolina.
Place a large pot with slightly salted water on the stove and bring it to a boil.
Meanwhile, in a large pan with high edges, melt the butter with a few sage leaves (fresh or dried).
Cook the gnocchi, draining them with a slotted spoon as soon as they float to the top.
Let them flavor in the pan with the seasoning for a few moments tossing everything without ever stirring with spoons or anything else.
Add the grated cheese, turn off the heat, and serve.
Tips and Variations
You can use Grana Padano, grated Parmesan, or Pecorino cheese as you like.
If you like, you can season them with freshly ground black pepper on each plate.
You can use cow’s milk, light, or sheep’s milk ricotta according to your preference.
If you don’t have fresh sage, you can easily use dried sage.
Other Recipes
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