Carrot and swede gnocchi

9 INGREDIENTS • 7 STEPS • 30MIN

Carrot and swede gnocchi

Recipe

5.0

2 ratings
Follow our carrot and swede gnocchi recipe and see how easy we’ve made gnocchi making, thanks to our Carrot and Swede Crush. Serve with a simple, rich and buttery sauce, topped with plenty of crunchy hazelnuts and parmesan.
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Follow our carrot and swede gnocchi recipe and see how easy we’ve made gnocchi making, thanks to our Carrot and Swede Crush. Serve with a simple, rich and buttery sauce, topped with plenty of crunchy hazelnuts and parmesan.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
2
300 g
M&S carrot and swede crush
1
M&S free-range mixed size egg, yolk only
25 g
parmesan, finely grated
plus extra to serve
1/2 tsp
ground nutmeg
100 g
M&S Remarksable Value plain flour
plus extra for dusting
30 g
M&S Collection garlic and herb butter
1/2 tsp
chilli flakes
80 g
M&S cavolo nero, stalks removed, finely chopped
1 handful
hazelnuts, roughly chopped
Love This Recipe?
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Carrot and swede gnocchi
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Add the carrot and swede crush (300 g) to a large non-stick frying pan over a medium-high heat. Cook for 5 minutes, stirring regularly, until most of the moisture has evaporated, and it’s slightly darker in colour. Allow to cool 15 to 30 minutes.
step 2
Tip the cooled mixture into a large mixing bowl, along with the egg yolk (1), parmesan (25 g), nutmeg (1/2 tsp) and a big pinch of sea salt. Mix well, then stir in the flour (100 g), until it forms a sticky dough. It will be very sticky but trust the process!
step 3
Dust your work surface and a large tray or plate with flour.
step 4
Divide the mixture into 4 equal portions. Plop a portion onto the floured work surface, roll it into a log (about 2cm in diameter), then slice it into 2cm lengths. Place the gnocchi onto the floured tray or plate and repeat with the remaining dough.
step 5
Bring a large saucepan of salted water to a boil. Carefully add the gnocchi and cook for 2 mins. You know they are ready when they float to the surface. Remove with a slotted spoon and place onto a plate. Once the gnocchi has been removed, add the cavolo nero (80 g) and cook for 2 minutes, then drain.
step 6
Heat the garlic and herb butter (30 g) in a large non-stick frying pan on a medium-high heat. Add the chilli flakes (1/2 tsp) and gnocchi. Cook the gnocchi for 2-3 minutes on each side until crisp. Add the cavolo nero to the pan and season to taste with salt and black pepper.
step 7
Serve in bowls, topped with the hazelnuts (1 handful) and more parmesan.
step 7 Serve in bowls, topped with the hazelnuts (1 handful) and more parmesan.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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