Seasoned Fork random header image
Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Carrot Pulp Gnocchi: Zero waste cooking

April 25th, 2020 · No Comments · Agrotourism, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gardening, Greenport, Italian, Kosher, kosher, leftovers, New York City, Nut allergy, nut-free, Pasta, Spring Recipes, Trimmer Tuesday, Trimmer Tuesdays, Vegetarian, Wine

Carrot pulp gnocchiA pandemic leaves us with extra time so I’ve been juicing which leaves me with a lot of juice pulp. When I have carrot pulp, I make carrot muffins, carrot cake and today I made carrot gnocchi for lunch on a bed of magnificent local asparagus, sauteed kale or your favorite seasonal greens.

One cup of carrot pulp

3/4 cup of flour

1/4 teaspoon of tumeric

1 egg whole egg beaten

1/4 teaspoon of sea salt

2 tablespoons of grated Parmesan cheese

Carrot Pulp Gnocchi

Make sure you have chopped any larger remnants of carrot from your juicer and measure exactly one cup.

Add one cup of flour plus salt and tumeric to a clean surface and mix the flour with the carrot pulp and seasonings.

Create a well and add the egg and mix from inside out.

Form a ball and roll into logs. Cut and roll on gnocchi paddle or fork.

Rolling Carrot Gnocchi

Toss into boiling water until they float to the top and toss with sauce of choice.

  • Share/Bookmark
Share on Facebook

Tags: ····

0 responses so far ↓

  • There are no comments yet...Kick things off by filling out the form below.

Leave a Comment