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Gnocchi with roasted carrots and thyme in a light butter sauce is a delightful dish that combines the soft, pillowy texture of gnocchi with the sweet earthiness of roasted carrots. This recipe offers a perfect balance of flavors and is suitable for a cozy dinner or a special occasion.
Ingredients
- 1 pound potato gnocchi
- 4 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Fresh thyme sprigs
- Salt and freshly ground black pepper to taste
- Optional: grated Parmesan cheese for serving
Preparation Steps
Preheat your oven to 400°F (200°C). Toss the sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
While the carrots are roasting, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and thyme sprigs, cooking for about 1 minute until fragrant. Remove the thyme sprigs.
Add the roasted carrots to the skillet, stirring gently to coat them in the butter and garlic. Then, add the cooked gnocchi, tossing everything together until heated through.
Serving Suggestions
Serve the gnocchi with roasted carrots and thyme immediately, garnished with freshly grated Parmesan cheese if desired. This dish pairs well with a crisp green salad or a glass of white wine for a complete meal.
Tips and Variations
- For added flavor, sprinkle some crushed red pepper flakes into the butter sauce.
- Use sweet baby carrots for a more delicate flavor.
- Try substituting fresh rosemary or sage for thyme.
- For a vegan version, replace butter with olive oil and skip the cheese.