Carrot Gnocchi

Team AJ/Soupereasy project

This recipe was so much simpler than I was expecting -- basically you start by making a carrot puree; this portion of the recipe can be done several hours in advance.

Using two spoons, you then make quenelles from the puree. I would not really have found it easy to make quenelles from the recipe directions, but the link below (from the website for Fine Cooking magazine) shows the basic technique (although the instructor is using ice cream rather than a vegetable puree).

http://www.finecooking.com/videos/index.aspx?id=99702&c=4

Before you start making the quenelles, heat water to boiling in a medium sauce pan and have a large bowl of ice water ready. As you finish each quenelle, gently drop in the boiling water. Continue making quenelles and as you drop in the new ones, remove those that have come (and remain) to the top of the pot of water and drop them in the ice water.

Once all the gnocchi have been removed from the boiling water and have cooled, they are then placed in a buttered oven-to-table baking dish, dotted with butter and fresh sage and sprinkled with Parmigiano-Reggiano cheese, and baked around ten minutes.

These make -- IMHO -- a better side than a main course. They can be done ahead, placed in the baking dish and refrigerated until you are ready to bake and serve. And the quenelle shape is really appealing visually.