in Italy

Gnocchi with cream and carrots

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Ingredients for 4 servings:

  • 500 g gnocchi from the refrigerated section (or the same amount homemade)
  • 500 g carrot(s)
  • 300 ml cream
  • 1 tsp broth, granulated (or a little more to taste)
  • ½ tsp potato flour
  • Parmesan
  • 2 tbsp oil
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

as a side dish to pan-fried dishes or as a main course

Peel the carrots and cut them into thin rounds. Heat the oil in a non-stick pan, sauté the carrots, dust with the broth, and deglaze with the cream. Cook the pan over low heat with the lid on for about 15 minutes. Meanwhile, cook the gnocchi according to the package instructions. (If you’re making your own, you’ll need to start a little earlier, of course). Season the carrots with salt and pepper. Drain the gnocchi and toss with the carrots.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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