Carrot Gnocchi with Delicious Chili Cheese Sauce

Summary

Prep Time	1 hr 30 mins
Cook Time	45 mins
Total Time	2 hrs 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

For the gnocchi:

For the sauce:

1 small onion (s)
100 g cookin cream
75 g cheddar cheese, alternatively mature mountain cheese or Gouda cheese
50 ml broth
40 g cream cheese
0.5 ½ chilli pepper (s), fresh or chilli powder

Carrot Gnocchi with Delicious Chili Cheese Sauce

Instructions

For the gnocchi:
Peel the potatoes and cook in salted water. Pour off the tubers, let them evaporate briefly, then press them through a potato press while still hot and allow to cool.
Peel the carrots and grate finely with a kitchen grater. Let the rasps simmer briefly in boiling water so that they become soft, two to three minutes should be enough. Then put the carrots in a sieve and drain well, if necessary squeeze out carefully, then let cool and add to the pressed potatoes. Add the egg yolks, semolina and flour to the potato and carrot mixture. Salt, pepper and knead everything together. The mass should be pliable, but no longer sticky, add additional flour if necessary. If you want, you can also use grated Parmesan.
Cut the finished gnocchi dough into thirds and shape into long rolls. Then cut into pieces the size of gnocchi and form small balls. The typical gnocchi pattern can be pressed in with a cake fork.
Heat water in a saucepan, add salt and let the molded gnocchi soak in it until they float to the surface. I usually add a small dash of oil to the water so that the gnocchi don`t stick together so much before processing. Drain the gnocchi well and set aside.
For the sauce:
Peel the onion and chop finely. If you use a fresh chili, it should also be chopped up. Sweat both in a saucepan until the onion has turned a light color, then deglaze with the stock. Add the cream, cream cheese, and grated or diced cheddar cheese. Let the sauce simmer a little and season with salt and pepper. Always stir well!
Drain the butter in a large pan and fry the already cooked gnocchi in it until they are golden yellow.
Bring the cheese sauce to the boil again and serve with the gnocchi. .
The recipe is easy to prepare if you cook the gnocchi in advance, but fry them just before serving, while preparing the sauce à la minute.

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