Carrots and Gnocchi Revisited
In the previous entry, which now seems so long ago (work busy, etc, etc, excuses excuses), I had experimented with trying to make a sauce out of carrots for Gnocchi (yes, store bought, sue me). The sauce was pretty rich and I didn’t much like it’s light color and the dish was good but not really good.
Tonight I finally got around to trying this dish again and went a few different ways with it. First, the sauce now has a base of onion and tomato paste, and the carrots are simmered in vegetable stock rather than poached in cream. A bit of cream was added after the sauce had been through the blender.
To that I added a saute of black trumpet mushrooms (in butter with a bit of onion) and some crisped pancetta and chiffonade of parsley.
Nothing terribly fancy or complex, just a number of components. The recipe is pretty close to being something I’d feed to someone else, but still needs a few tweaks. So probably a while before I post a recipe for this.