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🍽️ Dill Gnocchi with Carrot Strips

345 kcal · 30 min · 4 servings

Ingredients

• potatoes, mostly waxy 1 kg
• salt pinch
• dill, fresh 40 g
• eggs 2 pcs.
• wheat flour, Type 405 250 g
• carrots 4 pcs.
• spring onions 1 bunch
• butter 2 tbsp
• brown sugar 1 tbsp
• balsamic vinegar, light 1 tbsp
• pepper, black ground pinch

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Place the potato cubes in a pot with salted water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to medium and cover the pot.
6. 6. Cook the potatoes for about 25 minutes until they are soft.
7. 7. Wash the dill thoroughly.
8. 8. Shake the dill dry.
9. 9. Pluck the dill leaves from the stems.
10. 10. Finely chop the dill leaves.
11. 11. Separate the eggs into yolks and whites.
12. 12. Bring about 5 liters of salted water to a boil in a large pot.
13. 13. Drain the cooked potatoes.
14. 14. Let the potatoes drain well.
15. 15. Press the warm potatoes through a potato ricer immediately.
16. 16. Add the egg yolks to the pressed potatoes.
17. 17. Add the chopped dill to the potatoes.
18. 18. Add flour as needed.
19. 19. Knead everything into a smooth dough.
20. 20. Season the dough with salt.
21. 21. Sprinkle some flour on your work surface.
22. 22. Shape the dough into rolls about the thickness of a thumb.
23. 23. Cut the dough rolls into pieces about 2 cm long.
24. 24. Lightly press the gnocchi with a fork.
25. 25. Add the gnocchi in batches to the boiling salted water.
26. 26. Cook the gnocchi for about 4 minutes.
27. 27. Remove the gnocchi as soon as they float to the surface.
28. 28. Remove the gnocchi with a slotted spoon.
29. 29. Let the gnocchi drain.
30. 30. Wash the carrots.
31. 31. Peel the carrots.
32. 32. Cut off the ends of the carrots.
33. 33. Slice the carrots lengthwise into thin strips.
34. 34. Wash the spring onions.
35. 35. Remove the roots of the spring onions.
36. 36. Slice the spring onions diagonally into rings.
37. 37. Heat the butter in a pan over medium heat.
38. 38. Sauté the vegetables for about 3 minutes.
39. 39. Sprinkle the vegetables with sugar.
40. 40. Caramelize the sugar for about 1 minute.
41. 41. Deglaze the vegetables with balsamic vinegar.
42. 42. Season the vegetables with salt and pepper.
43. 43. Serve the vegetables together with the gnocchi.

Nutrition per serving

• kcal: 345
• Protein: 11 g · Fett/Fat: 11 g · Carbs: 51 g