PREPARATION TIME: 45 MINUTES TOTAL COOKING TIME: 60 MINUTES SERVES: 4 TO 6
For Gnocchi 600 g carrots, peeled, cut into large pieces 100 g parmesan cheese, finely grated for the dough 50 g shaved parmesan cheese 200 g pasta flour 1/4 teaspoon nutmeg 1/8 teaspoon cinnamon 1/4 teaspoon garam masala 1 egg For Dill Cream Sauce 50 g butter 2 cloves garlic 1 small size onion 1/2 cup heavy cream 2 tablespoons shredded dill
Method for Sauce:
1.To make the dill cream sauce, melt the butter in a small medium-size pan, add the garlic and onion, cook over medium heat until the garlic is soft and golden. Add the cream, bring to the boil, reduce the heat and simmer until the cream has thickened slightly. Turn off the heat and add 2 tablespoons shredded dill into the cream sauce. Method for Gnocchi:
1.Steam or boil the carrots until tender. Drain carrots, and allow them to cool slightly. 2.Mix the parmesan cheese and carrots together in the food processor until smooth. 3.Transfer the mixture to a large bowl. Stir in the sifted flour, spices and egg. Mix to form a soft dough. 4.Divide the dough into four. 5.Roll each portion on a lightly floured surface to form a sausage. 2 cm thick and cut into 2.5 cm pieces. 6.In a large pot, bring the salted water to boil. Cook carrot gnocchi for about 2 minutes, or until they float to the surface. 7.Remove them from boiling water, immediately take them into the oil-sprayed cast-iron pan. 8.Drizzle the dill sauce on top of the gnocchi, add shaved parmesan on top. 9.Broil until the surface gets golden-brown and crispy.
This mixture is not as firm as some other gnocchi recipes. Please, make sure the dough is put on a lightly floured surface. Keep your fingertips coated in flour when you are shaping the gnocchi.