Carrot Gnocchi on Zucchini Boats

Carrot Gnocchi

serves 2-3

Ingredients
600 grams carrots (about 400 grams puree)
150 grams whole wheat flour
1 egg yolk
1/2 tsp ground nutmeg
1 tsp salt
1 tsp ground pepper


1. Preheat oven to 200 C. Wash carrots and pat dry. Trim ends and cut into 1/2 inch-thick slices (very important for it to cook!) Line a baking tray with baking paper and scatter carrots. Sprinkle with salt and roast for 25-30 minutes or until semi soft (not mushy!)

2. Puree carrots and set aside to cool for 15 minutes. Add salt, ground pepper, and nutmeg. Add flour and yolk. Mix well-dough will be sticky. 

2. Line a baking tray with baking paper and sprinkle flour. Dust a work area generously with flour. Take a handful of dough. Form into finger-thick rolls and cut into little pillows. Transfer onto prepared baking tray and repeat until dough is used up. If you are making extra you can freeze gnocchi on tray and later transfer them to freezer bags after frozen.
3. To make them now, bring a large pan of salted water to boil. Gently drop gnocchi into boiling water and let cook for 4-5 minutes. Again if you are making extra drop them into salt water pan in different batches as putting too many in will cause them to stick together! Remove gnocchi with a slotted spoon.


Zucchini Boats
Ingredients 
2 Zucchini
soy butter/butter (optional)
olive oil
3 garlic cloves finely chopped
10 fresh basil leaves finely chopped
salt
pepper

1. Preheat oven to 210 C and line a baking tray.
2. Wash zucchinis and pat dry. Halve each lengthwise and using a melon baller, scoop out most of the flesh (seed part), leaving 1/2 inch thick flesh intact. Place on prepared baking tray in a single later.
3. Drizzle olive  oil on zucchini and a bit of soy butter/butter. Sprinkle garlic, fresh basil, salt and pepper on all zucchinis. Bake for 25-30 minutes (until a bit browned on top)


Cream Sauce 
Ingredients
1 cup heavy cream
2 tsp olive oil
10 leaves of basil finely chopped
handful of parsley finely chopped
3 garlic gloves finely chopped
nutmeg
salt
pepper


1) Pour 2 tsp of olive oil in a sauce pan on low heat and add 3 garlic gloves finely chopped until slightly browned. Add heavy cream, basil, parsley and stir. Add nutmeg, salt and pepper (for taste).

To Assemble

1)Place gnocchi in zucchini boats (as pictured above) and drizzle sauce over the boat. 

ENJOY!!! This is hands down one of the best meals I have ever made. I love that gnocchi is so versatile and can be made with different vegetables! To compliment the meal I would add a salad and some red wine of your choice!