No Waste Carrot Gnudi
#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!
At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.
UN Food & Agricultural
A great way to reduce your food waste is trying as often as you can to cook meals using as many parts of the ingredients as possible. This Gnudi is a perfect example, making use of the entire carrot. Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. Pillow-y and lighter than gnocchi, this fresh Carrot Gnudi, as a delicious way to reduce your food waste.
- 1 bunch baby (Dutch) 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 tbsp plain flour, plus extra to dust
- Finely grated zest and juice of 1 lemon, plus lemon wedges to serve
- Preheat the 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 tbsp oil. Season, then roast for 40-50 minutes until tender and lightly caramelized. Set the carrots aside to cool.
- 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.
- Transfer to a bowl with ricotta, egg, parmesan and flour, and stir to combine. Season. Using two dessert spoons, shape spoonful’s 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.
- In 3 batches, cook gnudi for 2-3 minutes until they float. Remove with a slotted spoon and drain on a paper towel.
- 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.
- Add baby carrots, leaves and lemon juice and zest to the pan. Season. Cook, tossing, for 2-3 minutes until wilted and warmed through.
- Serve gnudi with baby carrots, leaves, extra parmesan and lemon wedges.
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