Potato gnocchi with carrot sauce
Ingredients (serves 3-4)
- 300 g boiled potato
- 200 g boiled carrot
- 150 g rice flour
- 1 egg yolk
- Pepper
- Extra virgin olive oil
- Salt (skip in case of hypertension or fluid retention)
- For the carrot sauce:
- 4 carrots
- 2 tbsp virgin olive oil
- 2 tsp grated soft cheese (lactose-free in case of intol-erance)
- 1 garlic clove
- 1 fresh ginger piece
- 100 ml water or vegetable stock
Method
- 1. Boil carrot and potatoes. Strain when fully cooked, mash with a food mill into a bowl.
- 2. Add the egg yolk, salt, and pepper.
- 3. Stir until combined. Little by little, add the rice flour until achieving a consistent dough.
- 4. Make small, elongated pieces (like gnocchi).
- 5. Boil water in a big saucepan.
- 6. Add the gnocchi. When they start floating on sur-face of the water, remove and strain.
- 7. For the carrot sauce:
- - Peel and cut the carrot into slices and poach slowly with a few drops of olive oil, without excessive browning. If necessary, add a few drops of water.
- - Chop the garlic clove and the ginger and add to the carrot. Poach for five minutes and add the vegetable stock.
- - Remove the ginger, add the cheese, and blend the mixture.
- - Sieve the sauce so it becomes very smooth.
- 8. Serve with the sauce as a base and the gnocchi on top, with a drizzle of olive oil.
