Gnocchi with Carrot and Zucchini Red Sauce

Somebody’s car alarm went off today. It doesn’t usually bother me a ton because I can tune it out pretty well. But this one was going forever. And it was so loud. Just when I was gearing up to be seriously irritated with whoever was not paying attention, I look down at the floor to see Charlotte playing with my keys.

Yup. Definitely my car.

And then I lost a fight with the business end of a spiral-notebook-wire. (This sounds lame, because it is. All my injuries are from wussy things like peek-a-boo and folding underwear.) Charlotte and I were playing peek-a-boo in line at the post office with said notebook. She was ramming it into my face to “hide” me, and ended up dragging an extremely sharp piece of metal down my cheek.

I didn’t know it was bleeding until I got to the mirror in my car. The lady at the post office was probably a little freaked that the girl with the cute baby had blood dripping down her face. Does telling someone they have blood on their face fall under the same category as telling someone they have something in their teeth?

Well until it heals I’ll just tell anyone who asks that I got in a catfight at the post office. That sounds way more hardcore than a peek-a-boo injury.

This is another recipe from my brother Nathan. He gets major points for this one. I had never made gnocchi before, but it was super easy. And the sauce is incredible. I want to eat it on everything. It would be really good on regular ol’ pasta. Or even cut back on the tomato sauce and serve it as a side. It is seriously so good.

Gnocchi with Carrot and Zucchini Red Sauce

Source: Nathan’s genius brain

1-2 potatoes (enough to make 1 cup mashed)
1 1/2 to 2 cups flour
1 egg
water for boiling
4 teaspoons salt

2 carrots, peeled and chopped
2 zucchini, chopped
4 tablespoons butter (1/2 stick)
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon oregano
1 1/2 teaspoons basil
12 ounces tomato sauce (most of a 15-oz can or 1 1/2 8-oz cans.)
1 15 oz can diced tomatoes, drained

fresh parmesan cheese, to garnish

For the gnocchi:

Peel and chop potatoes. Place in a saucepan, cover with water, and boil until tender (10-15 minutes). Drain and mash. Measure out one cup and place in a mixing bowl. Allow to cool for a few minutes. Add 1 1/2 cups of flour and egg. Mix until it starts to come together, then knead with your hands until a stiff dough has formed. Add more flour as necessary, up to 2 cups total. You will need more or less flour depending on how much water your potatoes absorbed. (I realize now that this step would be a lot easier in a food processor. Let me know if you try it.)

Roll into “snakes” with a diameter of 1/2 – 3/4 of an inch. Cut into pieces 1/2 inch wide. (Here’s what I did: Divide the dough into 3 or 4 pieces and roll them out so they are long and skinny. Then cut into long strips and roll the strips in your hands to make a snake. Then cut into 1/2 inch pieces.)

Here's how I formed the gnocchi.

In a large pot, bring about 10 cups of water to a boil. Add 4 teaspoons of salt. Add the dough carefully so that you don’t splash yourself with boiling water. (Not that I’m speaking from experience or anything.) I ended up adding them just a couple at a time. The gnocchi will rise to the surface when they have cooked; let them boil for another minute or two before removing with a slotted spoon.

For the sauce:

Steam the chopped zucchini and carrots. Put about 2 inches of water in a pot and bring to a rapid boil. Place vegetables in a steam basket over the boiling water, with the lid on. Steam until they are tender but not mushy, about 10-11 minutes, depending on how big you chopped them. I chopped my carrots a little smaller than the zucchini because I knew they would cook slower. (If you don’t have a steamer, a colander over a pot of boiling water would work. Just be sure to cover it somehow.)

Meanwhile, melt the butter in a saucepan. Add the chopped onion and saute until translucent, about 3-5 minutes. Add garlic and continue another 30 seconds. Add the zucchini and carrots. Season with 1 teaspoon salt, oregano, and basil. Add the tomato sauce and the drained diced tomatoes. Simmer for a few minutes until it reaches the consistency you like.

Serve with gnocchi and garnish with fresh parmesan cheese.

Makes 4-5 servings.

Advertisements

15 thoughts on “Gnocchi with Carrot and Zucchini Red Sauce

  1. Pingback: Indian Ginger Chicken (or Coconut Cashew Chicken with Golden Raisins) « The Food Charlatan

  2. Jim is in love with gnocchi! This will be on my list to consume soon. I actually have a little gnocchi gadget that creates the ridges. I’ve used it twice in the last 5 years (that’s how many times I’ve made gnocchi) but I won’t throw it away!

    • Don’t you just love those kitchen gadgets that you never use but can’t seem to throw away? We have an omelette maker in our cupboard right now gathering dust…A gnocchi maker though, that sounds like a good idea.

  3. i had no idea what gnocchi was, really, tho i’ve heard of it and possibly even eaten it! i think i need you to cook this one for me :)

    • It really wasn’t bad. Probably took a little less than an hour start to finish. Let me know how you like it :)

  4. Pingback: Deep Dark Chocolate Cookies « The Food Charlatan

  5. Making this now for the FIFTH time. It’s incredible. My mom makes it about once a week since she tried it and raves to me constantlu about how much she loves it. This recipe is deceptively simple, because its flavor is so rich and complex. This is the kind of love zucchini deserves!

    • I think I’m going through a cream eyeshadow phase…I just can’t get enough of them! 30E looks like my kinda color, is it very similar to Urban Decay Sin? I did try something new today; I used MAC In Extra Dimension skinfinish in Superb as an eyda;aeow&#8230hsnd it looks superb hehe EmmyJean recently posted …

  6. I believe Moses doubted and debated, but did he doubt himself or the call? The more important question is, who can we trust and believe if not God? Ye#K382t0;&eep the Faith!

Thanks for the comments, foodies!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s