Ingredients
GNOCCHI
- 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)
PESTO
- 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
Instructions
GNOCCHI DIRECTIONS:
- 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.
PESTO DIRECTIONS:
- Place everything into a blender and blend until fairly smooth.
- Season with salt and pepper.
Notes
Tip: Gnocchi dough can be prepared up to 6 hours in advance.
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