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Carrot gnocchi with basil pesto

Dinner party snacks never looked better! This carrot gnocchi with basil pesto will give your guests the perfect welcome.

SERVES 4–6 // COOKING TIME 2 hours 20 min

For the gnocchi
900 g potatoes (about 4 medium-sized)
250 g carrots (about 4 large), thinly sliced
Olive oil
2 egg yolks
160 ml flour, plus extra for dusting
For the basil pesto
100 g fresh basil
1 medium-sized lemon, juice and zest
⅓ cup pine nuts
2 garlic cloves, peeled and roughly chopped
¾ tsp salt
¼ cup olive oil

For the gnocchi
1. Preheat oven to 200°C.
2. Pierce the potatoes with a fork, then bake in the oven for 1 hour, until tender.
3. In a large pan over medium heat, fry the carrots in 1 tbsp olive oil and a little salt until tender, about 15 minutes. Transfer to a food processor and purée until smooth.
4. Once the potatoes are tender, scoop out the flesh and push through a ricer. Transfer to a mixing bowl and stir in the egg yolks, ½ cup of the carrot purée and 1 tsp salt. Add the flour and knead until combined, for about 5 minutes.
5. Prepare a floured surface, then roll the dough into long ropes, about 2 cm thick.
6. With a knife dusted with flour, cut the ropes into 2 cm thick pieces. Roll the gnocchi pieces against the back of a fork, then set aside on the floured surface.
7. In a large pot filled with simmering salted water, cook the gnocchi until they rise to the surface, about 2 minutes. Remove with a slotted spoon and place in a bowl lightly drizzled with olive oil.
8. Finish the gnocchi off in a large pan on medium heat for 1 minute on each side.
For the basil pesto
1. Pulse the basil, lemon juice and zest, pine nuts, garlic and salt in a food processor until it has a fine consistency.
2. Slowly add in the olive oil through the top of the processor, then pulse until well incorporated.
3. Drizzle the pesto on top of the carrot gnocchi to serve.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen//

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