Yumi’s Carrot and Toasted Sesame Gnocchi

Endless Possibilities with Yumi’s Carrot with Toasted Sesame
Serves 4
Ingredients
1 x tub Yumi’s Carrot and Toasted Sesame dip
1 large potato, peeled, boiled and mashed until smooth
150g plain flour, plus extra to knead
30g finely grated parmesan cheese
2 egg yolks
1 tbsp sesame oil
1 tbsp chopped coriander leaves
Salt and pepper
Rice bran oil (or other high smoke-point oil), to fry
Good quality pesto, to serve
1 large potato, peeled, boiled and mashed until smooth
150g plain flour, plus extra to knead
30g finely grated parmesan cheese
2 egg yolks
1 tbsp sesame oil
1 tbsp chopped coriander leaves
Salt and pepper
Rice bran oil (or other high smoke-point oil), to fry
Good quality pesto, to serve
Method
- Combine dip, mashed potato, flour, parmesan, egg yolks, sesame oil and chopped coriander in a large bowl. Season then mix until just combined.
- Turn mixture out onto a lightly floured surface. Knead for 1 minute until it becomes a soft dough. Divide dough into 4, roll each portion into a long rope about 2cm thick. Cut into pieces about 2cm in length.
- Bring a large saucepan of water to the boil. Cook gnocchi in batches, until gnocchi float to the surface. Remove with a slotted spoon.
- Heat oil in a large frypan over medium-high heat. Fry gnocchi until golden and crispy on the outside. Serve with pesto.
Love this Yumi's recipe? please share