Carrot gnocchi with zucchini cream

Carrot gnocchi with zucchini cream

4.2 127 ratings

Prep. 30min

Total 1 h 15min

4 portions

Ingredients

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

Nutrition per 1 portion

Calories 474.5 kcal / 1993 kJ

Protein 19.9 g

Fat 17.3 g

Carbohydrates 54.9 g

Fiber 9.4 g

Saturated fat 6.2 g

Sodium 2082.6 mg

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Focus on Zucchini 9 Recipes
Australia and New Zealand

You might also like...

Feta, spinach and potato frittata

Feta, spinach and potato frittata

1 h

Roasted pumpkin and quinoa risotto

Roasted pumpkin and quinoa risotto

40min

Mashed pea and corn slice

Mashed pea and corn slice

40min

Eggplant involtini with risotto

Eggplant involtini with risotto

1 h 55min

Cauliflower and sweet potato lasagne

Cauliflower and sweet potato lasagne

1 h 35min

Stuffed capsicums with herbed quinoa

Stuffed capsicums with herbed quinoa

30min

Steamed eggplant and ricotta lasagne

Steamed eggplant and ricotta lasagne

1 h 25min

Asparagus risotto

Asparagus risotto

40min

Semolina dumplings with mushroom sauce

Semolina dumplings with mushroom sauce

40min

Penne and vegetables

Penne and vegetables

35min

Mediterranean carrot fritters

Mediterranean carrot fritters

1 h

Zucchini tortillas with falafel

Zucchini tortillas with falafel

25 h 30min