View Ingredients
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Ingredients
- Carrots: 400 g (14 oz)
- Potatoes: 400 g (14 oz) – floury/starchy potatoes like Russets are best
- All-purpose Flour: 350 g (approx. 2 ¾ cups)
- Durum Wheat Semolina Flour: 50 g (approx. ⅓ cup)
- Egg: 1
- Parmigiano Reggiano: 2 tablespoons
- Béchamel Sauce: 500 ml (approx. 2 cups)
- Parmigiano Reggiano: Plenty, for sprinkling
- Butter: A few knobs for the dish
- Coarse Salt: For the boiling water
Baked Carrot and Potato Gnocchi with Béchamel
Learn how to make soft, homemade carrot and potato gnocchi. Baked with creamy béchamel sauce and parmesan for a perfect golden…
