Carrot gnocchetti with mixed mushrooms
- Lactose Free
- Vegetarian
- Energy Kcal 387
- Carbohydrates g 47.7
- of which sugars g 9.6
- Protein g 14.8
- Fats g 14.1
- of which saturated fat g 3.94
- Fiber g 9
- Cholesterol mg 113
- Sodium mg 821
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
- Note + 30 min of resting in the refrigerator
PRESENTATION
Bright orange color and tender, chewy texture set carrot gnocchetti with mixed mushrooms apart from the usual Italian favorites. With every bite, a distinct sweet flavor from the carrots blends DELICIOUSLY with the earthy taste of mixed mushrooms, giving something familiar yet NEW. People love how these pasta-like dumplings are fun, soft, and have that nice bite—kids usually go for the color, adults for the flavor. Gatherings, weeknight dinners, or any meal where families want something different, this carrot gnocchi brings a real twist to classic dishes. Visually, it stands out on any table with that special, golden color, making everyday meals feel like a little celebration… always reliable for getting everyone interested in their plate.
Busy families and regular home cooks find this gnocchi recipe especially great because it switches up veggies without fuss—no one ever minds getting carrots this way! Super flexible, too: sometimes works as a full meal topped with cheesy sauces, other times fits easy as a hearty side. Adding a creamy mushroom sauce really brings out those key flavors (just sprinkle some Parmesan or drop a bit of truffle oil for GOOD results). Nice to change it up with fresh herbs, bacon, or keep it plain for simple tastes—these quick gnocchi recipes mean everyone gets what they like. Whether lunch or dinner, fancy or fast, this homemade gnocchi holds up… leftovers even taste good, if rare. Families end up coming back to this one because it’s different, friendly to busy schedules, and just plain enjoyable. IDEA: serve beside a fresh salad or with a glass of wine for a pretty, cheerful meal that feels special and approachable… the kind of easy gnocchi that becomes a comfort in any season. Exploring new pasta flavors gets a little easier (and more fun) with carrot gnocchi with mushrooms—definitely worth sharing at your table.
INGREDIENTS
- Ingredients for the gnocchetti
- Eggs 2 - medium
- Type 00 flour 1.6 cups (200 g)
- Carrots 0.9 lb (400 g)
- Pecorino cheese 1.4 oz (40 g) - to grate
- Fine salt to taste
- Nutmeg to taste - to grate
- Ingredients for the mushroom sauce
- Mushrooms 12.3 oz (350 g) - mixed (champignon, oyster, porcini, honey mushrooms, etc.)
- Garlic 1 clove
- Shallot 2.8 oz (80 g)
- Extra virgin olive oil 4 spoonfuls
- White wine 2 oz (60 ml)
- Parsley 2 tbsp (10 g) - chopped
- Fine salt to taste
- Black pepper to taste
How to prepare Carrot gnocchetti with mixed mushrooms
To prepare carrot gnocchetti with mixed mushrooms, start with the dough: peel the carrots with a vegetable peeler and cut the carrots into fairly thick slices 1, then boil them in a pot with slightly salted water 2. When the carrots are soft (it will take about 15 minutes), drain and let them cool. Then blend the carrots with an immersion blender 3,
then crack the eggs, beat them with a fork 4, and add them to the carrots 5; mix, then add the grated pecorino cheese 6,
the nutmeg, and the sifted flour 7. Mix the mixture with a spatula 8 and cover it with plastic wrap to let it rest in the refrigerator for at least half an hour. Meanwhile, prepare the sauce by cleaning the mushrooms: with a kitchen cloth, clean the surface of the pleurotus mushroom caps and the stem to remove soil, then with a small knife separate the stems from the cluster 9, and if necessary, go over the caps and the internal gills with the cloth to remove any remaining soil.
How to Clean Porcini Mushrooms by gently scraping the stem with a small knife to remove any soil, then with a cotton cloth 11; separate the mushroom caps from the stems and if they are still very dirty, quickly rinse them under a stream of cold running water. Clean the champignon mushrooms with a cotton cloth 11, rinse them briefly under running water, then cut the cleaned mushroom heads and stems into thin slices 12.
For honey mushrooms, cut off the stem end 13, rinse under running water, and boil for at least 15-20 minutes in plenty of boiling water, occasionally skimming off the surface residues with a skimmer. Once the mushroom cleaning is complete, peel and chop a shallot 14, then pour oil and a whole garlic clove (which you can remove afterward) into a large pan 15.
Let the shallot soften and the garlic clove brown over low heat, then add the chopped parsley 16 and mushrooms 17; sauté them for a few minutes then deglaze with white wine 18, let it evaporate, and turn off the heat.
Retrieve the gnocchi dough from the fridge, divide it into pieces, and handle them to create small logs 19; with a dough scraper or the slightly floured blade of a knife, make the gnocchetti 20, to which you can give the typical grooves using a gnocchi board 21 or by passing the gnocchetti over the tines of a fork. As you make them, place the gnocchetti on a slightly floured tray.
Once ready, cook the gnocchi in a large pot with plenty of salted water to taste 22: it will take just a few moments, when the gnocchi rise to the surface, drain them with a skimmer and transfer them directly into the pan with the sauce 23. Sauté them for a few seconds over low heat, season with pepper, and mix to enhance the flavor, and your carrot gnocchetti with mixed mushrooms will be ready to enjoy!