Oxbow Farm & Conservation Center

Roasted Carrot Gnocchi with Mushrooms, Zucchini, Greens

From Ray’s Boathouse ~ Executive Chef Peter Birk


  • 1 lb. 4 oz carrots
  • 1 to 1-1/2 C flour
  • 2 egg yolks
  • 1/4 tsp ground nutmeg
  • 1 tsp salt and white pepper

  • Heat the oven to 300F. Bake carrots on an oiled sheet pan until they are tender when poked with a fork. Cool them enough to handle comfortably. You may either press the carrots through a ricer or set the carrots in a food processor fitted with the grating disc. Do not puree it in the processor or your mixture will be too smooth. By hand, stir together the carrots, eggs, nutmeg, salt, and pepper. Stir in the flour and mix vigorously until well blended. The mixture should come away from the sides of the bowl and hold together. You may need to add 1 to 2 extra tablespoons flour so that the dough is not too soft.

  • Bring a large stockpot of salted water to the boil. Roll portions of the dough into long strands about 1 inch wide, and using a bench cutter or knife cut into 1 inch pieces. Drop them into the boiling water. Cook until the gnocchi float to the surface, 1 to 2 minutes. As soon as the gnocchi are cooked, remove them with a slotted spoon.

  • For Simple Tomato Sauce:

    • 1/4 C Olive Oil
    • 1 Onion, minced
    • 2 Garlic cloves, minced
    • 3 T fresh Thyme
    • 3-1/2 lbs. Tomatoes, chopped with juice (if fresh is not available than good quality canned will do)
    • Kosher Salt, to taste

    In a medium size stockpot or large saucepan heat olive oil over medium high heat. Add onion and garlic, cooking until tender – taking care not to burn the garlic. Add the thyme, sauté briefly. Add the tomatoes and thoroughly combine. Continue to cook until heated through or until desired doneness. Sauce may be kept chunky or pureed until smooth. Season with kosher salt to taste.

  • For Finished Dish:

    • 1 recipe Gnocchi, see above
    • Tomato sauce, as desired
    • 4 oz. Mushrooms
    • 1 bulb Fennel, julienned
    • 2 ea. Zucchini, sliced into crescents
    • 2 oz. Feta cheese, crumbled
    • 1 bu Greens
    • 3 oz. Butter or Olive Oil

    Heat a sauté pan over medium high heat. Add the butter or oil and heat until just shimmering. Add gnocchi and toss lightly to coat with butter/oil. Add tomato sauce, mushrooms, fennel, zucchini and greens. Combine all ingredients and sauté until all ingredients are slightly softened. Place finished mixture in serving bowls/plates and garnish with feta cheese.

    Makes 4-6 servings