Carrot gnocchi with delicious chili cheese sauce

Ingredients for 2 servings:

• 350 g potatoes
• 150 g carrot(s)
• 75 g durum wheat semolina
• 50 g flour
• 1 egg yolk
• salt and pepper
• oil
• Butter for frying
• 1 small onion(s)
• 100 g cooking cream
• 75 g Cheddar cheese, alternatively mature mountain cheese or Gouda
• 50 ml broth
• 40 g cream cheese
• ½ chili pepper(s), fresh or chili powder

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

vegetarian and delicious

For the gnocchi: Peel the potatoes and boil in salted water. Drain the potatoes, let them steam briefly, then press them through a potato ricer while still hot and let them cool. Peel the carrots and finely grate them with a grater. Let the grated potatoes soak briefly in boiling water to soften them; two to three minutes should be enough. Place the carrots in a sieve and drain well, gently squeezing if necessary, then let them cool and add them to the mashed potatoes. Add the egg yolk, semolina, and flour to the potato and carrot mixture. Season with salt and pepper and knead together. The mixture should be smooth but no longer sticky; add more flour if desired. If desired, you can also add grated Parmesan cheese. Divide the finished gnocchi dough into thirds and shape into long rolls. Then cut into gnocchi-sized pieces and form into small balls. Use a pastry fork to press in the typical gnocchi pattern. Heat water in a pot, add salt and let the formed gnocchi sit in it until they float to the surface. I usually add a little oil to the water so that the gnocchi don’t stick together so much before further processing. Drain the gnocchi well and set aside. For the sauce: Peel and finely dice the onion. If using a fresh chili, this should also be finely chopped. Sauté both in a pot until the onion has taken on a light color, then deglaze with the stock. Add the cream, cream cheese and grated or diced cheddar cheese. Let the sauce simmer for a while and season with salt and pepper. Stir constantly! Melt the butter in a large pan and fry the cooked gnocchi in it until they are golden yellow. Bring the cheese sauce back to the boil and serve with the gnocchi. The recipe is easy to prepare by pre-cooking the gnocchi and frying them just before serving while you prepare the sauce à la minute.