If you are looking for a first course that’s a bit different from the usual but still tastes like “home,” you absolutely must try carrot and potato gnocchi Making gnocchi by hand is a Sunday tradition in Italy, but adding carrots to the dough makes them special. They turn a beautiful bright orange and have a natural sweetness that children absolutely love. In this version, we bake them in the oven with plenty of creamy béchamel sauce.
HOW TO MAKE BÉCHAMEL SAUCE AT HOME, THE CLASSIC FRENCH MOTHER SAUCE.
For the best results, steam the vegetables. This prevents them from absorbing too much water, making the dough less sticky and requiring less flour. Peel both the carrots and potatoes, cut them into large chunks, and steam until soft enough to mash. While still warm, pass them through a potato ricer and let the mash cool completely to room temperature.
Once the vegetables are cool, add the flours, Parmigiano, and the egg. Mix by hand without overworking the dough; you want just enough time to form a soft, smooth, and consistent loaf. Tip: If the dough feels too sticky, add a little more flour (the exact amount can vary depending on the quality of your potatoes), but don't add too much or the gnocchi will turn out tough! Let the dough rest for 20 minutes at room temperature.
Take a small piece of dough at a time and roll it into a long cylinder on a well-floured work surface. Apply gentle pressure starting from the center and moving outwards until it’s about 1.5 cm (½ inch) thick. Try to keep the thickness even. Cut the cylinder into small pieces. For a professional touch, roll each piece over the tines of a fork while pressing lightly—these ridges are perfect for catching the sauce! Place the gnocchi on a floured tray, making sure they don't touch each other.
Bring a large pot of salted water to a boil and preheat your oven to 200°C (400°F). Drop the gnocchi into the water; they are ready as soon as they float to the surface. Carefully remove them with a slotted spoon and place them into a buttered baking dish. Create layers of gnocchi and béchamel sauce, sprinkling plenty of Parmigiano between layers. Top with a few knobs of butter. Note: Cook the gnocchi in small batches to prevent them from sticking together in the pot. It only takes a few minutes!
Bake at 200°C (400°F) for about 10 minutes. If your oven has a grill (broil) function, turn it on for the last 5 minutes to get a beautiful, golden-brown crust on top.
If you choose to boil the vegetables in water, leave the skins on the potatoes or wrap them in aluminum foil to prevent them from absorbing too much water.
You can use this same recipe with pumpkin or butternut squash instead of carrots
