Tender, melt-in-the-mouth carrot gnocchi with butter and fragrant sage — a vivid dish that comes together beautifully at home. The carrots lend the dough a gentle sweetness and a golden hue, while a simple Italian-style butter sauce brings the flavours into focus without weighing them down.
Ingredients
- Carrots — 500g (1 lb 2 oz)
- Potatoes — 200g (7 oz)
- All-purpose flour — 180–220g (1 1/2–1 3/4 cups), plus a little extra for dusting
- Egg — 1
- Parmesan, finely grated — 50g (1/2 cup)
- Unsalted butter — 60g (4 tbsp)
- Sage leaves — 8–10
- Olive oil — 1 tbsp
- Salt and ground black pepper — to taste
- Nutmeg — a pinch
Step-by-Step Method
- Cut the carrots into pieces, cover with water, and cook until tender, 15–18 minutes. Drain well, pat dry, and blend into a purée. Transfer to a dry skillet and, over low heat, stirring often, cook off the excess moisture for 3–4 minutes. Let cool.
- Peel the potatoes, boil until tender, drain, and mash until completely smooth. Allow to cool slightly.
- Combine the carrot and potato purées, then add the egg, parmesan, salt, pepper, and a pinch of nutmeg. Mix until evenly combined.
- Add the flour a little at a time and knead gently into a soft, delicate dough. It should feel slightly tacky but hold together; avoid adding too much flour.
- Divide the dough into 3–4 portions, roll each into ropes about 1.5–2 cm thick, and cut into 2 cm pieces. If you like, roll each piece over a fork or gnocchi board to create ridges.
- Bring a large pot of well-salted water to a boil. Cook the gnocchi in batches: once they rise to the surface, wait 1 minute, then lift out with a slotted spoon.
- For the sauce, melt the butter in a skillet with the sage leaves and the olive oil, warming until it smells nutty and aromatic. Add a couple of spoonfuls of the cooking water to help the sauce emulsify.
- Add the gnocchi to the skillet and toss gently, warming for 30–60 seconds. Serve at once, with extra parmesan and black pepper.
Serving and Storage
Serve with extra parmesan and a simple green salad. Leftovers will keep in the fridge for up to 2 days and can be reheated in a skillet with a spoonful of water and a knob of butter. Uncooked shaped gnocchi can also be frozen for later.
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Tips and Variations
- Watch the moisture in the purée: well-reduced carrot purée needs less flour, and the finished gnocchi will be more tender.
- If the dough feels sticky, dust the work surface lightly rather than working in too much flour — that keeps the gnocchi light.
- Gluten-free version: use rice flour with 1 tbsp cornstarch.
- Choose your sauce: butter and sage, a light tomato sauce, or cream with garlic and thyme.
- For freezing, arrange the shaped gnocchi on a tray, freeze until firm, then transfer to a bag; cook from frozen for 1–2 minutes longer.
Nutritional Value per Serving
| Calories | 380 kcal |
|---|---|
| Protein | 11 g |
| Fat | 16 g |
| Carbohydrates | 48 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 650 mg |
FAQ
Can I make it without eggs?
Yes — add 2 tbsp ricotta or 1 tbsp cornstarch to help bind the dough; you may need a little extra flour.
How do I freeze carrot gnocchi?
Arrange the shaped uncooked pieces on a tray, freeze until firm, then transfer to a bag. Cook from frozen and add 1–2 minutes after they rise to the surface.
What can I use instead of sage in the sauce?
Thyme, rosemary, or an Italian herb blend all work well; for extra aroma, you can add a clove of garlic.