Gnocchi with Cream – Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g nocchi from the coolin shelf (or the same amount homemade)
- 500 g carrot (s)
- 300 ml cream
- 1 teaspoon stock, granulated (a little more if you like)
- 0.5 teaspoon ½ potato flour
- Parmesan
- 2 tablespoons oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Clean the carrots and cut into narrow wheels. Heat the oil in a coated saucepan, sweat the carrots, dust with the stock and deglaze with the cream. Cook the whole thing for about 15 minutes with the lid closed and low heat.
- In the meantime, cook the gnocchi according to the instructions on the packet. (If you make your own gnocchi you have to start a little earlier, of course). Season the carrots with salt and pepper. Drain the gnocchi and mix with the carrots.
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