Recipes

Ingredients

3 cups	Yellow-fleshed potatoes, peeled, diced And cooked	750ml
1 1/3 cups	Peeled carrots, chopped into round segments, cooked	325ml
1/4 cup	Butter	50ml
3 3/4 cups	Flour	925ml
1/2 cup (3 large eggs)	Golden Nature ESL	125ml
3/4 cup	Grated parmesan cheese	175ml
2 tbsp	Thyme	30ml
1 1/2 cup	Butter	375ml
6 tbsp	Grated parmesan cheese	90 ml
1 tbsp	Dried Thyme	90ml

Method

In a food processor, puree potatoes, carrots, 1/4 cup (50 ml) butter, salt and pepper. Gradually add flour, eggs, 3/4 cup (175 ml) Parmesan cheese and 2 tbsp (30 ml) thyme. Mix well. Using a spoon, put this mixture into a freezer bag, cutting off a corner. Set aside.

Bring a large pot of salted water to boil in order to cook the gnocchi. Squeeze the gnocchi mix from the corner of the freezer bag into the boiling water and cut with scissors into the desired length. The gnocchi's are cooked when they float to the surface. Drain and set aside. In a large skillet, melt 1 1/2 cups (375 ml) butter. Add 6 tbsp (90 ml) Parmesan and 1 tsp (5 ml) thyme. Brown the gnocchi until done as desired. Serve with your favourite tomato sauce.

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