Carrot dumplings

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Carrot dumplings are a really delicious first course. Unlike the pumpkin gnocchi, this time I decided to create a dough without potatoes, made only with flour and carrots. The result paid off: soft and tasty dumplings, which melt in your mouth, and which you can season as you like. From the classic butter and sage, to the almond and lemon pesto, to the more savory walnuts and gorgonzola, choose your seasoning and let me know what you think;)

  • Doses for 4 people:
  • 500 gr of carrots
  • 450-500 gr of 00 flour + other for processing
  • 2 teaspoons of salt
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 50 min
  • cooking: 5 min
  • total: 55 min + 30 min of rest

Method

How to make carrot dumplings

First peel the carrots, remove the ends, wash them, dry them and cut them into chunks.
Cook them for about 5 minutes in the microwave or for 10 minutes in the steam (in both cases, they must be well cooked), let them cool, then blend them.

Arrange the flour in a bowl and add the carrots and salt to the center.
Knead until a soft, smooth and non-sticky mixture (if it is too sticky, add a little more flour), then leave to rest for at least 30 minutes at room temperature.

After the rest, divide the dough into several parts, form long cords about 1.5 cm wide and cut them into dumplings about 2 cm long.

Strip the gnocchi passing them quickly on the prongs of a fork, in order to give them the typical appearance.

As they are ready, arrange the gnocchi on a floured tray, leaving some space between them.

Boil the carrot gnocchi in boiling salted water, drain them as they rise to the surface, season them to taste and serve them.

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