Carrot gnocchi with zucchini cream

Carrot gnocchi with zucchini cream

4.2 131 rating

Prep. 30min

Total 1 h 15min

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

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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Also featured in

Focus on Zucchini 9 Recipes
Australia and New Zealand

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