Carrot Gnocchi + Carrot Greens Pesto

Adapted by Andrea Polvere from Nutrition Stripped

Ingredients

For the Pesto:

• 2 cups carrot greens, cleaned

• 2 cups basil, cleaned

• 1⁄4 cup pumpkin seeds

• 1 1⁄2 tbsp nutritional yeast

• 1/3 cup parmesan cheese, grated

• 1 tbsp fresh lemon juice

• 1/3 cup olive oil

• Ground black pepper, to taste

For Gnocchi:

• 1 pound carrots with tops (carrot greens removed and reserved for the pesto)

• 1 egg, beaten

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1⁄2 teaspoon sea salt

• 1/8 teaspoon freshly grated nutmeg

• 1⁄4 teaspoon freshly ground black pepper

• 2 cups all-purpose flour

• 2 tablespoons cornstarch
  

Instructions To make the pesto:

1. In a food processor or high-speed blender, combine the carrot greens, basil, pumpkin seeds, nutritional yeast, parmesan cheese, lemon juice, and pepper to taste and blend on low speed.

2. With the machine running, gradually add the oil to the pesto to properly combine until it is smooth. If it's too thick, add water, 1 tablespoon at a time. Adjust seasonings to taste.

3. Pour pesto into large bowl and set aside.

To make the gnocchi:

1. In a steaming basket, cook the carrots for 10 minutes, or until fork tender. Set aside to cool.

2. Transfer carrots to a food processor and add the beaten egg, garlic, oil, salt, nutmeg, and pepper. Pulse to combine, until the carrots reach a mashed consistency. Set aside in a large bowl.

3. In a small bowl, combine the flour and cornstarch. Add about two-thirds of this flour mixture to the carrot mash bowl and incorporate just until a dough forms.

4. If this dough is too wet or sticky, add additional flour gradually– be sure not to overwork the dough.

5. With the remaining flour, dust a clean surface and turn the dough out onto it. Knead the dough, taking care not to overmix. Divide the dough into 4 equal parts, rolling out each into a log about 1 inch wide and 1⁄2 inch thick, then cut off 1⁄2-inch pieces using a sharp knife. You should have 50 or more gnocchi.

6. In a medium pot, bring 6 cups of water to a boil over high heat. Working in batches, place about 10-15 gnocchi at a time into the pot, being careful not to overcrowd the water or let it boil over. When the gnocchi float to the top, about two to three minutes, remove using a slotted spoon.

Combine the pesto and gnocchi

1. Immediately transfer the gnocchi from the pot to the pesto bowl; this may help to avoid the gnocchi sticking together as they cool. Give the gnocchi a light lightly toss to evenly coat.

2. Repeat the process until all the gnocchi are cooked and combined well with the pesto.

3. Serve with additional parmesan cheese.