Pasta main page

Blender pesto
bowtie pasta with shrimp and asparagus
Carrot gnocchi
Cauliflower and pasta
Creamy polenta with gorgonzola
Dilled pasta salad
Eggplant caponata
Fettuccini primavera and pesto dressing
Flatbread pizzas
Frittata
Gnocchi Parisienne
Gnocchi with green chive sauce
Gnocchi with spinach and ricotta
Greek pasta salad with shrimp
Inaugurational pasta 2001
Italian garden salad
Lasagna
Lemon grass fettuccini
Linguine alla carbonara
Linguine primavera
Nicoise orzo salad
Orzo pilaf with green onions
Orzo salad with lemon and herb
Pasta fagioli
Pasta roll with three cheese
Pasta and tuna with caper dressing
Pasta salad in Parmesan baskets
Pasta salad with tuna and greek olives
Pasta with summer vegetables
Penne in cream sauce and sausage
Polenta a la Romaine
Potato gnocchi with lobster
San remo pasta salad
Shrimp-tortellini pesto
Silk handkerchiefs with pesto
Soft polenta
Soft potato ravioli with truffle pan sauce
Spaghetti bake
Spaghetti pie
Spinach pasta salad
Summer pasta vegetable salad
Tomato-basil tortellini
Tomato-corn pasta salad
Tuna and broccoli with farfalle
Vegetable lasagne

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CARROT GNOCCHI

Serves 4 first courses or 2 main courses

1/2 pound carrots
1 teaspoon finely chopped onion
3 teaspoons butter
1 cup Parmigiano Reggiano cheese
3 teaspoons flour
1 large egg yolk
salt, pepper, and nutmeg to taste
3 teaspoons chopped fresh chives

Preheat oven to 400 degrees.
Peel and slice carrots. Boil until tender. Drain.
In a medium skillet, cook the onion in 1 tablespoon butter, over moderate heat, stirring until pale gold. Add carrots, and cook for 5 minutes while stirring occasionally. Transfer the carrots to a food processor, and puree until smooth.
Transfer the puree to a bowl. Add 3 tablespoons of the cheese, the flour and egg yolk, and season with salt, pepper, and nutmeg; mix well.
Bring a wide shallow saucepan of water to a boil and add 1 tablespoon salt. Prepare a bowl of ice cold water.
Shape the carrot mixture into ovals, using two soup spoons, scooping a portion between the spoons.
Slide 4 of the gnocchi at the time into the boiling water and cook just until they rise to the surface, about a minute or less.
When the gnocchi are done, transfer to the cold water. Lightly butter a baking dish large enough to hold the gnocchi in a layer without crowding. Drain the gnocchi and arrange them in the prepared baking baking dish. Sprinkle with remaining cheese and butter.
Bake for 10 minutes. Sprinkle with chives and serve at once.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.