|Gnocchi in creamy carrot sauce.|
I have a confession to make, I loved gnocchi. You know, I even love the packaged gnocchi that you get at the deli. It's so quick to make and it's often my fall back dinner dish because it's quick, tasty and filling.
The carrot stash in my vegetable crisper has been getting bigger and bigger and I've been trying to think what to cook that would use up a bunch of them. I often make a gnocchi with a pumpkin sauce and I thought "Why not try it with carrots?" This recipe is super simple and tasty. You can also play around with the flavours and seasoning to your own taste too.
Gnocchi with Creamy Carrot Sauce.
- 1 packet of potato gnocchi
- about 6 medium carrots
- 1 small onion finely chopped
- 2 cloves of garlic finely chopped
- 2 large rashes of bacon chopped
- A good handful of rocket for each dish
- white wine
- 1/2 cup of milk.
- olive oil
- Peel and chop carrots into about 2cm sections, simmer in water until softened.
- Once cooked, drain carrots and add a little milk. Using a stick blender, blend until smooth. Continue to add the milk until it is at a thick sauce consistency. Season with salt and pepper and set aside on a low heat to cook milk and also to keep warm.
- Cook gnocchi to the packet instructions. (Usually while I wait for the water to boil, I start cooking the bacon, onion and garlic!)
- Cook bacon, onion and garlic in a frying pan with a small amount of olive oil until onion is soft. De-glaze the pan with a splash of white wine.
- Add the carrot mixture to the bacon and onion mixture. Drain gnocchi and add to sauce. Toss gnocchi to coat in sauce.
- Serve with a good amount of grated parmesan cheese, top with fresh rocket. Add a little sprinkle of olive oil to the rocket and season to taste with salt and pepper.