No-waste carrot gnudi

No-waste carrot gnudi



  • 1 bunch Beta Bite carrots, trimmed, leaves reserved
  • 500g carrots, cut into 2cm pieces
  • 1/3 cup (80ml) extra virgin olive oil
  • 60g unsalted butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g fresh ricotta
  • 1 egg, lightly beaten
  • 1/2 cup (40g) finely grated parmesan, plus extra to serve
  • 2 heaped tbs plain flour, plus extra to dust
  • Finely grated zest and juice of 1 lemon, plus lemon wedges to serv


  • 1.

    Preheat oven to 180°C. Wash carrot leaves and set aside. Place chopped carrots and baby carrots on 2 baking trays and drizzle each tray with 2 tbs oil. Season, then roast for 40-50 minutes until tender and lightly caramelised. Set carrot aside to cool.

  • 2.

    Melt 20g butter in a frypan over medium-low heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until soft. Transfer to a food processor with chopped carrots (don’t use baby carrots) and whiz until almost smooth.

  • 3.

    Transfer to a bowl with ricotta, egg, parmesan and flour, and stir to combine. Season. Using two dessertspoons, shape spoonfuls of mixture into ovals and place on a baking paper-lined baking tray dusted with extra flour. Bring a large saucepan of salted water to the boil over high heat.

  • 4.

    In 3 batches, cook gnudi for 2-3 minutes until they float. Remove with a slotted spoon and drain on paper towel.

  • 5.

    Melt remaining 40g butter in a pan over medium-high heat. Cook gnudi, turning gently, for 3-4 minutes until golden. Remove and keep warm.

  • 6.

    Add baby carrots, leaves and lemon juice and zest to pan. Season. Cook, tossing, for 2-3 minutes until wilted and warmed through.

  • 7.

    Serve gnudi with baby carrots, leaves, extra parmesan and lemon wedges.

Recipe courtesy of

Serving size 4

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