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Carrot gnocchi with zucchini cream

Carrot gnocchi with zucchini cream
4.2 134 ratings
Prep. 30 min
Total 1 h 15 min
4 portions
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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

Difficulty

easy

Nutrition per 1 portion

Sodium 2082.6 mg
Protein 19.9 g
Calories 1993 kJ / 474.5 kcal
Fat 17.3 g
Fibre 9.4 g
Saturated Fat 6.2 g
Carbohydrates 54.9 g

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Focus on Zucchini 9 Recipes
Australia and New Zealand

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