Carrot gnocchi with zucchini cream
TM6 TM5 TM31

Carrot gnocchi with zucchini cream

4.2 (97 ratings)

Ingredients

  • 100 g Parmesan cheese, cut into pieces (3 cm), plus extra shaved, to serve
  • 500 g water, plus extra for boiling
  • 500 g carrots, cut into thin rounds (5 mm)
  • 600 g zucchini, cut into cubes (1 cm)
  • 1 egg
  • 2 ½ tsp salt, plus extra to season
  • 250 g plain flour
  • 30 g eschalots
  • 1 garlic clove
  • 30 g olive oil
  • 2 pinch ground black pepper
  • 1 sprig fresh basil, leaves only, for garnishing

Nutrition
per 1 portion
Calories
1993 kJ / 474.5 kcal
Protein
19.9 g
Carbohydrates
54.9 g
Fat
17.3 g
Saturated fat
6.2 g
Fiber
9.4 g
Sodium
2082.6 mg

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