Carrot Gnocchetti with Mixed Mushrooms

I can create a personalized recipe for carrot gnocchetti with mixed mushrooms for you! Here is a version inspired by Italian cuisine, full of flavor and color.

Ingredients

• 500g of carrots
• 200g of type 00 flour
• 1 egg (optional, to increase binding)
• Salt, to taste
• Pepper, to taste
• Nutmeg, to taste
• 300g of mixed mushrooms (porcini, champignon, chiodini, etc.)
• 1 clove of garlic
• Chopped parsley, to taste
• Extra virgin olive oil
• Parmesan cheese, to serve

Preparation

1. Clean and cut the carrots into pieces, then boil them in salted water until soft. Drain them and blend into a smooth puree.
2. Transfer the carrot puree to a bowl, add the egg (if you choose to use it), a pinch of salt, pepper, and nutmeg to taste. Mix well.
3. Gradually add the flour, until you have a mixture that comes off your hands. If necessary, add a bit more flour.
4. On a floured surface, take small portions of the dough and roll them into cylinders. Cut the cylinders into pieces about 2 cm long to form the gnocchetti.
5. Cook the gnocchetti in boiling salted water until they float, then drain them with a slotted spoon.
6. In the meantime, clean and chop the mushrooms. In a large pan, heat some oil with a clove of garlic, then add the mushrooms and sauté until golden.
7. Add the drained gnocchetti to the pan with the mushrooms, toss to combine the ingredients and to flavor the gnocchetti.
8. Serve the hot carrot gnocchetti with mixed mushrooms, sprinkled with chopped parsley and a generous dusting of Parmesan cheese.

Curiosity

The choice to use mixed mushrooms is not only for the varied taste they offer but also for the visual aspect. The mushrooms with their different shapes and colors create a pleasant contrast with the bright orange of the carrot gnocchetti.

Enjoy your meal!