Friday, June 19, 2009

Carrot Gnocchi, Roast Zucchini, and Tomato Sauce

Carrot Gnocchi, Roast Zucchini, and Tomato Sauce

I am recently addicted to carrots and B is the one to blame. I never dislike carrots, but I never love them this much that I always have at least one in my fridge! Oh well, they are just somewhat too versatile - you can cook anything with carrots. Clear and creamy soups, cake, muffin, bread, stir-fry, fritters, puree, roasts... practically anything. Those little pillows are no exception.

Carrot Gnocchi, Roast Zucchini, and Tomato Sauce

Carrot Gnocchi
serves 2-3

600 gr carrots (about 400 gr puree)
100-150 gr plain flour
1 egg yolk
ground nutmeg
salt and pepper, to taste

1. Preheat oven to 200 C. Wash carrot and pat dry. Trim ends and cut into 1/2 inch-thick slices. Line a baking tray with baking paper and scatter carrots. Sprinkle with salt and roast for 25-30 minutes or until soft.
2. Puree carrots and set aside to cool for 15 minutes. Season with salt, pepper, and nutmeg. Add flour and yolk. Mix well - dough will be sticky.
3. Line a baking tray with baking paper and sprinkle with flour. Dust a work area generously with flour. Take a handful of dough. Form into finger-thick rolls and cut into little pillows. Transfer onto prepared baking tray and repeat until dough is used up. At this point you can freeze the gnocchi - transfer them to freezer bags later after they are frozen.
4. Bring a large pan of salted water to boil. Gently drop gnocchi into boiling water and let cook for 4-5 minutes. Remove with a slotted spoon.

Roast Zucchini
2 zucchinis
salt, pepper, basil, and parsley
olive oil spray

1. Preheat oven to 210 C and line a baking tray.
2. Wash zucchinis and pat dry. Halve each lengthwise and using a melon baller, scoop out most of the flesh, leaving 1/2 inch-thick flesh intact. Do not throw away the scooped out flesh, you can use it for the tomato sauce. Place on prepared baking tray in a single layer.
3. Spray with olive oil and sprinkle with salt, pepper, basil, and parsley. Roast for 25-30 minutes (I like mine browned, please adjust roasting time to your liking).

Tomato sauce:
1/4 onion, thinly sliced
2 cloves garlic, minced
1 (400 gr) can diced tomatoes
1/4 tsp chopped dried basil
1/2 tsp chopped dried parsley
1 tbsp oil
sugar, salt, and pepper, to taste

1. Heat oil in a nonstick frying pan over medium heat.
2. Saute onion until soft. Add garlic and saute until fragrant.
3. Add tomatoes, basil, and parsley. Season. Simmer, adding water if necessary, until sauce thickens slightly.

To assemble:
Spoon tomato sauce (recipe follows) over each zucchini cavity and arrange cooked gnocchi top. Sprinkle with freshly ground black pepper and parmesan, if desired.

Carrot Gnocchi, Roast Zucchini, and Tomato Sauce

I'm submitting the first photo to Click June 2009: Stacks.


G├ęssica Rocha said...

Hi! I really like your photos! Greetings from Brasil! :O

J said...

hello Gessica - nice to meet you! :)

Thip said...

Wow! I like the presentation, J. :)

Dwiana P said...

Hi Jenny,
greeting from Erie, PA. Stumble upon your blog from click photos gallery. I do enjoy your blog and so many of great pictures and recipes.


J said...

#thip and mbak dwi: thanks! :)

Indigo said...

I'd have never thought of making gnocchi out of carrots - such a great idea! And your presentation just wins at life, it looks amazing.

J said...

thank you, indigo :)