Stuffed carrot gnocchi are a delicious, colorful, and very simple first course to make! Perfect when you want an alternative to the classic Potato Gnocchi, also because I’m sure you always have carrots in your fridge!
The stuffed carrot gnocchi have a different dough consistency compared to the classic Carrot Gnocchi, as well as the Milk and Flour Gnocchi. The latter two are much more consistent and can be shaped and striped with a fork or a gnocchi board, while the stuffed carrot gnocchi are very similar to Stuffed Broccoli Gnocchi, so you will need to moisten your hands to form the balls that will contain the cheesy heart!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs carrots
- 3 cups all-purpose flour
- 1 egg yolk
- salt
- 5.3 oz Taleggio cheese
- butter
- sage
Preparation
Wash and dry the carrots.
Remove the ends of the carrots and peel the outer skin.
Cut the carrots into pieces not too small.
Cook the carrot pieces in plenty of water until they are soft.
Drain the carrots with a slotted spoon and collect them in a large bowl.
Blend the carrots directly in the bowl with an immersion blender.
Alternatively, you can blend them with a food processor or mash them with a potato masher or food mill.
After blending the carrots until smooth and homogeneous, add the egg yolk, a pinch of salt, and an initial portion of the flour.
Begin kneading by mixing with a spatula.
Finish adding the flour until you get a consistent yet rather sticky dough.
Cut the Taleggio into small cubes.
Take a handful of dough, with moistened hands, and flatten it on your palm.
Place the cube of Taleggio in the center of the dough.
Pinch the edges of the dough to close it.
Roll the carrot gnocchi between your hands to get a rather even ball.
Place all the stuffed carrot gnocchi on a slightly moistened tray.
Heat the water in a large pot and lightly salt it.
When the water boils, add the gnocchi and cook them until they float to the surface.
Drain the gnocchi directly in a pan with melted butter and sage.
Sauté the stuffed carrot gnocchi in the pan for a minute and serve them hot at the table.
STORAGE
Store the stuffed carrot gnocchi in the fridge for up to 2 days. Heat them in the microwave or pan before serving.
I do not recommend freezing them, either before or after cooking.
