Carrot Gnocchi with Candied Hazelnuts

by Erin

Use your garden carrot harvest to make carrot gnocchi – save the greens to toss them in carrot top pesto, and then serve with goat cheese and candied hazelnuts!

Carrot Gnocchi with Candied Hazelnuts and Goat Cheese.

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There are certain things I love to make and two of those things are gnocchi and pesto. After how much I loved my beet gnocchi with arugula basil pesto, it felt like it was time to make carrot gnocchi to pair with my carrot top pesto.

Don’t have fresh carrots from your garden, or can’t find carrots with the greens still attached at the store? Go ahead and make/buy whatever pesto strikes your fancy. Classic basil pesto would be an easy substitute.

Carrot Gnocchi with Candied Hazelnuts Served with Wine.

As for the carrot gnocchi, just like with the beet version there are still some potatoes involved to make sure they form correctly. No one wants a mushy gnocchi. Tender, but not mushy.

Then to add a little texture, I made some candied hazelnuts seasoned with aleppo pepper, cinnamon, and ginger to sprinkle on top along with some crumbled got cheese right before serving. Sure this dish was good without those two things, but hot damn they really take this dish to the next level. Sometimes little things make all the difference.

Carrot Gnocchi with Candied Hazelnuts and Carrot Top Pesto.

Carrot Gnocchi with Candied Hazelnuts and Goat Cheese.

CARROT GNOCCHI WITH CANDIED HAZELNUTS

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Yield: 8 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROT GNOCCHI

  • 1-1/2 lb. Russet potatoes peeled and cut into 1/2-inch cubes
  • 1-1/2 lb. carrots, peeled and cut into 1/2-inch cubes
  • 1 egg
  • 1 tsp salt
  • 2-1/2 to 3 cups all-purpose flour
  • 1 cup carrot top pesto*
  • 4 oz. goat cheese, crumbled

CANDIED HAZELNUTS

  • 1/2 cup whole hazelnuts
  • 2 Tbsp sugar
  • 1 Tbsp honey
  • 1/4 tsp aleppo pepper**
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger

Directions

  1. Place potatoes and carrots in a pot with 2 cups water and bring it to a boil over high heat. Reduce to medium, cover, and simmer for 20 minutes, or until soft. Strain.
  2. While the potatoes and carrots cook, prepare the hazelnuts. In a small skillet over medium heat combine the hazelnuts, sugar, honey, and spices. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool. Chop once cooled, if desired.
  3. When the potatoes and carrots are done, transfer to a large bowl and mash***. Add egg and salt and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
  4. If desired, roll the gnocchi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.****
  5. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking.
  6. Toss in carrot top pesto and serve topped with candied hazelnuts and crumbled goat cheese.

Notes

*You can use regular basil pesto if preferred. **Can substitute with mostly Hungarian sweet paprika and a pinch of cayenne. ***Pulse in a food processor if needed, but don't over process as it will get gummy. ****If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook them, proceed with directions, although they may take a tiny bit longer to cook.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Beet Gnocchi, Carrot Top Pesto, and Chopped Village Salad.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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