Gnocchi With Carrot
Nathalie
Pair these tender homemade gnocchi with your favorite sauce and veggies.
People: 1
25 min

Ingredients

0.75 tbsp
Apple Cider Vinegar
4 leaf
Basil
2
Carrot
15 grams
Cashews
0.25
Cauliflower
35 grams
Cheddar Cheese
2 Clove
Garlic
0.75 tbsp
Olive Oil
1 tbsp
Parsley
90 grams
Potatoes
90 grams
Sweet Potato
50 ml
Tomato Sauce

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Prep

  1. Peel and cut your carrot, potatoes and sweet potato so that they all have a similar size and shape.
  2. Wash and cut your cauliflower so that they all are a similar size.
  3. Finely chop your basil, garlic and parsley.
  4. Grate or slice your cheddar cheese.

Heating Steps

  1. Bring salted water to a boil. Add Potatoes and boil for 5 minutes.Then add Carrot and Sweet Potato and boil 5 minutes.Finally, add Cauliflower and boil for another 10 minutes.
  2. Drain the carrot, cauliflower, potatoes and sweet potato and mash in a bowl with a fork.
  3. Roll out the dough into thin strands and slice them into bite-size pieces. Use a fork to imprint the gnocchi pieces.
  4. Boil the gnocchi in salted water until they float to the surface (about 2-4 minutes). Remove them with a slotted spoon.
  5. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  6. Heat olive oil in a pan, add garlic, and fry at a lower temperature for several minutes.
  7. Fry the gnocchi in a little oil or butter until they are browned and crispy. Mix in the apple cider vinegar and canned tomatoes.

Finishing Touches

  1. Add Basil, Cashews, Cheddar Cheese and Parsley on top.