Carrot Gnocchi in Walnut Brown Butter Recipe
Prep Time:
35 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 3 cups chopped carrots (about 3 whole carrots)
  • 3 cups all-purpose flour, plus more for dusting
  • ½ cup grated parmesan
  • 1 egg
  • 2 cloves grated garlic, divided
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons salt, divided
  • 8 tablespoons (1 stick) butter, divided
  • ½ cup walnuts
  • ½ cup grated Romano cheese
Directions
  1. Add carrots to a saucepan and cover with water. Boil until fork-tender, about 20 minutes.
  2. Drain carrots, place into a large bowl, and mash into a paste using a potato masher.
  3. Add the flour, parmesan, egg, 1 clove grated garlic, thyme, and 1 teaspoon salt to the carrots. Combine until a dough ball forms.
  4. Transfer the dough to a floured surface and knead gently until firm and workable.
  5. Cut dough into 4 sections. Roll each section into 1-inch ropes.
  6. Slice each rope into 1/2-inch pieces.
  7. If desired, roll gnocchi on a rigagnocchi, creating grooves in the dumplings.
  8. To cook the gnocchi, bring a large pot of water to boil. Working in batches, cook gnocchi in boiling water until soft, about 1-2 minutes.
  9. Melt 1 tablespoon butter in a large skillet. Add drained gnocchi and walnuts and cook until both are browned, about 4-5 minutes.
  10. Remove the gnocchi and walnuts from the skillet. Add the remaining 7 tablespoons butter.
  11. Cook butter over medium heat until browned, stirring often, about 5-10 minutes. Add the remaining grated garlic and salt, and stir to combine.
  12. Pour browned butter over gnocchi. To serve, top with grated Romano.