Yumi’s Carrot and Toasted Sesame Gnocchi

 Endless Possibilities with Yumi’s Carrot with Toasted Sesame

Serves 4


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. Combine dip, mashed potato, flour, parmesan, egg yolks, sesame oil and chopped coriander in a large bowl.  Season then mix until just combined.
  2. 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.
  3. Bring a large saucepan of water to the boil.  Cook gnocchi in batches, until gnocchi float to the surface.  Remove with a slotted spoon.
  4. Heat oil in a large frypan over medium-high heat.  Fry gnocchi until golden and crispy on the outside.  Serve with pesto.
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