Carrot Gnocchetti with Mixed Mushrooms
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| All-purpose Flour | 200g |
| Carrots | 400g |
| Pecorino Cheese | 40g |
| Fine Salt | To taste |
| Nutmeg | To taste |
| Mixed Mushrooms | 350g |
| Garlic | 1 clove |
| Shallot | 80g |
| Extra Virgin Olive Oil | 4 tbsp |
| White Wine | 60ml |
| Fresh Parsley | 10g |
| Black Pepper | To taste |
Instructions
-
Prepare the Carrot Gnocchi Dough:
Begin by preparing the dough for the gnocchetti. Peel the carrots using a vegetable peeler, then slice them into thick rounds. Place them in a pot with salted water and boil for about 15 minutes, or until they become tender. Once cooked, drain the carrots and let them cool. -
Blend the Carrots:
Once cooled, use an immersion blender to puree the carrots until smooth. Set the mixture aside to cool completely. -
Make the Gnocchi Dough:
In a separate bowl, crack the eggs and whisk them with a fork. Add a pinch of freshly grated nutmeg and sift the all-purpose flour. Mix well, then fold the carrot puree into the egg-flour mixture, stirring until everything is evenly combined. -
Form the Gnocchi:
Transfer the gnocchi dough into the refrigerator and let it chill for 30 minutes to firm up. Once chilled, divide the dough into smaller portions and roll them into logs. Cut the logs into small, bite-sized pieces to form the gnocchetti. -
Prepare the Mushrooms:
Clean the mushrooms thoroughly by removing the stems and slicing them thinly. If you’re using enoki mushrooms, trim the ends and rinse them under cold water. For other mushrooms, slice the caps and stems into thin pieces. Blanch the mushrooms in boiling water for about 15-20 minutes, then drain and set aside. -
Cook the Mushrooms:
In a large skillet, heat the olive oil over medium heat. Add a whole clove of garlic, which you will remove later, and sauté until fragrant. Then, add the finely chopped shallot and sauté until softened. Next, add the chopped mushrooms to the pan, stirring occasionally to allow them to release their juices and brown slightly. Add the chopped fresh parsley, and deglaze the pan with white wine. Allow the wine to evaporate and cook for a few more minutes until the mushrooms are tender and the flavors are well combined. -
Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add the prepared gnocchetti and cook for a few minutes, or until they float to the surface, indicating they are done. Remove them carefully with a slotted spoon and set them aside. -
Combine Gnocchi and Mushrooms:
Add the cooked gnocchetti to the pan with the sautéed mushrooms. Toss gently over low heat, adding a bit of black pepper to taste. Stir the gnocchi and mushrooms together, allowing the flavors to meld for a couple of minutes. -
Serve:
Plate the gnocchetti with the mushroom mixture. Optionally, grate a little pecorino cheese on top for added flavor. Serve immediately and enjoy the delightful combination of sweet carrot gnocchi and earthy mushrooms.
Tips for Success:
- To enhance the flavor, you can add a little more white wine or a splash of vegetable broth to the mushrooms while cooking.
- If you prefer a creamier dish, you can add a dollop of cream or a sprinkle of grated cheese to the gnocchi just before serving.
This comforting dish is perfect for any occasion, combining the delicate sweetness of carrots with the umami richness of mixed mushrooms for a deliciously satisfying meal.
