This is the 2nd week of the Steemit IronChef competition, conceptualized and hosted by the innovative and gracious @progressivechef. If you haven't already, check out @steemit-ironchef for information about this really cool, multi-week contest that will exercise your creativity in the kitchen!
For this week's theme CARROTS, I have made carrot gnudi with sage brown butter carrot coins.
In case you haven't had gnudi before, it's essentially the fluffy ricotta filling of ravioli without the pasta exterior.
Pureed steamed carrots mix with creamy light ricotta and savory parmesan cheese to form little dumplings of light and creamy carrot deliciousness. Three egg yolks and a sprinkling of flour help to hold these little baby dumplings together. Salt and black pepper are the only seasonings in the gnudi themselves, to let the carrot flavor take center stage.
Each gnudi, formed individually by hand, is dusted in flour to coat, and rests for a few hours until the exterior dries out a bit so the little dumplings hold together while they cook.
The gnudi are first dunked in boiling salted water for about 4-5 minutes until they float to the surface.
Then they are transferred to a pan to mingle with butter, garden sage, and carrot coins cut on a deep bias.
Once the gnudi and carrots are lightly browned on all sides, this dish is ready to eat.
Light and creamy carrot gnudi, surrounded by al dente carrots in sage brown butter, with a sprinkling of parmesan over the top.
A perfect fall dinner!
The proof!
I hope you've enjoyed this recipe, and I'd love to hear your thoughts.
If you're interested in being a part of the Steemit IronChef Competition, don't forget to check out the details at @steemit-ironchef. A huge thanks to @progressivechef for coming up with this awesome way to showcase our food creations and build community with each other here on Steemit. Looking forward to continuing this competition!!
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All content and images by @jaymorebeet, taken on September 11, 2017 with a Canon 7D Mark II.