Carrot-Potato Gnocchi

Carrot-Potato Gnocchi
Photo by Frances Janisch

Ingredients

  • 4 large carrots
  • 0.25 cup(s) water
  • 0.5 cup(s) plus 2 tablespoons all-purpose flour
  • Salt
  • Freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano cheese
  • 2 pound(s) baking potatoes
  • + 3 more ingredients
    • 2 large egg yolks
    • 4 tablespoon(s) unsalted butter
    • 1 tablespoon(s) olive oil

Preheat the oven to 400°. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1...

View full recipe at Food & Wine

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