Carrot gnocchi with zucchini cream

Carrot gnocchi with zucchini cream

4.2 129 ratings

Prep. 30 min

Total 1 h 15 min

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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Focus on Zucchini 9 Recipes
Australia and New Zealand

You might also like...

Roasted pumpkin and quinoa risotto

Roasted pumpkin and quinoa risotto

40 min

Risoni salad with artichoke and feta

Risoni salad with artichoke and feta

25 min

Stuffed capsicums with herbed quinoa

Stuffed capsicums with herbed quinoa

30 min

Polenta zucchini slice

Polenta zucchini slice

2 h 10 min

Mediterranean carrot fritters

Mediterranean carrot fritters

1 h

Rosemary and thyme polenta chips

Rosemary and thyme polenta chips

1 h

Corn and coriander fritters with avocado tahini

Corn and coriander fritters with avocado tahini

1 h 15 min

Eggplant involtini with risotto

Eggplant involtini with risotto

1 h 55 min

Pumpkin and antipasto risoni salad

Pumpkin and antipasto risoni salad

35 min

Risotto verde

Risotto verde

45 min

Lentil and pumpkin pot pies

Lentil and pumpkin pot pies

1 h 25 min

Mashed pea and corn slice

Mashed pea and corn slice

40 min