Orange Zested Carrot Gnocchi With Carrot Top Pesto


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  • 3/4 cup carrot juice or roasted carrot puree
  • 1 large egg
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups flour, divided
  • Zest from 1 orange
  • 1 pound fresh ricotta cheese
  • 3/4 cup parmesan cheese
  • 1 tbsp butter
  • Drizzle of garlic oil (optional)
  • 2 garlic cloves, chopped
  • 1 shallot, peeled and julienned
  • 4 oz kale
  • 2 oz grated parmesan (for garnish)
  • 1 pound carrot tops
  • 2 garlic cloves
  • 1 shallot, peeled
  • 1/4 cup parmesan cheese
  • 1/4 cup pine nuts, toasted almond slices or pecans
  • Drizzle of olive oil



1. In a large bowl, stir together carrot juice or puree, ricotta, baking powder, eggs, cheeses, zest, salt and pepper. Mix in 1 cup of flour.

2. Place remaining 1/2 cup flour in a separate bowl. Using a tablespoon, scoop dough into rounds and transfer to flour bowl. Lightly press down into each round with tinges of a fork.

3. In medium skillet on medium-high heat, add butter, garlic oil, chopped garlic, shallots and kale. Working in batches, cook gnocchi in large pot of simmering salted water 1-2 minutes after gnocchi floats to the surface (about 2 minutes).

4. Transfer desired amount of gnocchi to vegetable skillet. Add two large spoonfuls of pasta water and one large spoonful of pesto. Cook until sauce is reduced. Transfer gnocchi to a plate and sprinkle with parmesan cheese.

Tip: Gnocchi dough can be prepared up to 6 hours in advance.

Cover and refrigerate until needed.


1. Place everything into a blender and blend until fairly smooth.

2. Season with salt and pepper.