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Orange Zested Carrot Gnocchi With Carrot Top Pesto

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Course: Dinner, Lunch
Cook Time: 40 minutes
Servings: 4



  • 3/4 cup carrot juice or roasted carrot puree
  • 1 large egg
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 1/2 cups flour (divided)
  • Zest from 1 orange
  • 1 lb. fresh ricotta cheese
  • 3/4 cup parmesan cheese
  • 1 Tbsp butter
  • Drizzle of garlic oil (optional)
  • 2 garlic cloves (chopped)
  • 1 shallot (peeled and julienned)
  • 4 oz kale
  • 2 oz grated parmesan (for garnish)


  • 1 lb. carrot tops
  • 2 garlic cloves
  • 1 shallot (peeled)
  • 1/4 cup parmesan cheese
  • 1/4 cup pine nuts (toasted almond slices or pecans)
  • Drizzle of olive oil



  • In a large bowl, stir together carrot juice or puree, ricotta, baking powder, eggs, cheeses, zest, salt and pepper. Mix in 1 cup of flour.
  • Place remaining 1/2 cup flour in a separate bowl. Using a tablespoon, scoop dough into rounds and transfer to flour bowl. Lightly press down into each round with tinges of a fork.
  • In medium skillet on medium-high heat, add butter, garlic oil, chopped garlic, shallots and kale. Working in batches, cook gnocchi in large pot of simmering salted water 1-2 minutes after gnocchi floats to the surface (about 2 minutes).
  • Transfer desired amount of gnocchi to vegetable skillet. Add two large spoonfuls of pasta water and one large spoonful of pesto. Cook until sauce is reduced. Transfer gnocchi to a plate and sprinkle with parmesan cheese.
  • Cover and refrigerate until needed.


  • Place everything into a blender and blend until fairly smooth.
  • Season with salt and pepper.


Tip: Gnocchi dough can be prepared up to 6 hours in advance.
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