Cooking with DKM
What? Are you cooking again?
What to do with 1kg of carrots…
Fiona Bun – Is this a rhetorical question… you give them to the buns!
Nope, you make…
Spiced Carrot & Feta Gnocchi in minted cream sauce
From Gourmet Vegetarian
1kg of carrots
200 g of feta, crumbled
280 g of flour
1/4 t ground nutmeg
1/4 t garam masala*
1 egg slightly beaten
2 spring onions
30 g butter
2 garlic cloves crushed
250 ml whipping cream
2 T shredded mint
Cut the carrots into large pieces and steam, boil or microwave until tender. Drain and allow to cool slightly before transferring to a food processor. Process the carrots and feta together. Transfer the mixture to a large bowl. Stir in sifted flour, spices and egg, and mix to form a soft dough. Lightly coat your fingertips with flour and shape teaspoons of the mixture into flat circles.
To make the minted cream sauce, slice the spring onion. Melt the butter in a frying pan, add garlic and spring onion and cook over over medium heat for 3 minutes, or until the garlic is soft and golden. Add the cream, bring to a boil then reduce the heat and simmer for 3 minutes, of until the cream has slightly thickened. Remove from the heat and stir through the mint.
Meanwhile, cook the gnocchi, in batches, in a large saucepan of boiling salted water for about 2 minutes or until they float to the surface. Transfer to your plate and drizzle with cream sauce.
They don’t look as well in the picture as they could… but they sure were tasty. I think they were just too hot when I took the picture. Where is a good food stylist when you need one?
Notes – I would add more spice next time.
* You can buy garam masala, but I prefer to make mine. I toast up coriander seed, black peppercorns, cumin seeds, dry ginger, cardamom seeds, cloves, cinnamon and bay leaf and then grind it all up.
At least I get some skritches after she is all done!