Carrot gnocchi with bacon and courgette

Name: Carrot gnocchi with bacon and courgette
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 180 g white flour; 1 eggs; 80 g grated Parmesan; 520 g carrots; 2 garlic cloves; 450 g courgettes; 120 g diced bacon; salt and pepper to taste; ½ dl dry white wine

main dish

Total: 50 min. | Active: 50 min.

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I don't know about you, but as a child I always thought that gnocchi were made only from potatoes or ricotta. Over the years, however, I've tried out different versions, including this one with carrots. These unique and delicious gnocchi are made without potatoes, but with lots of carrots and a few other ingredients. Don't worry if you don't have a piping bag. Simply take a plastic bag, empty all of the mixture into one corner of the bag, cut off the tip and pipe your own gnocchi. The gnocchi can be served with a seasonal vegetable sauce (I've opted for courgette) and you can simply leave out the bacon to make it vegetarian. The gnocchi will taste delicious either way.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 person

Gnocchi dough
520 g	carrots, peeled, cut into approx. 1 cm chunks
1	egg x
180 g	white flour
60 g	grated Parmesan
	salt and pepper to taste

Courgettes
120 g	diced bacon
2	garlic cloves, cut in half
450 g	courgettes, quartered lengthways and then cut crosswise into strips approx. 2 cm wide
½ dl	dry white wine
	salt and pepper to taste

Gnocchi
	salted water, boiling
20 g	grated Parmesan

How it's done

Gnocchi dough

Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket, add the carrots, cover and cook for approx. 20 mins. until soft. Puree the carrots until smooth, place in a bowl, leave to cool. Add the egg, flour and parmesan, mix to form a sticky dough, season. Transfer the gnocchi dough to a piping bag.

Courgettes

Without adding any oil, stir fry the diced bacon and garlic in a wide non-stick frying pan for approx. 2 mins. Add the courgettes, fry for approx. 5 mins. Pour in the wine, simmer for approx. 5 mins. Season the courgettes.

Gnocchi

Cut the tip off the piping bag. Pipe the dough (approx. 2 cm long) into the boiling salted water in batches, cut with scissors or a knife, cook the gnocchi until they float to the surface. Remove the gnocchi with a slotted spoon, drain, add to the pan of courgettes. Add a little of the cooking water and parmesan, heat gently.

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