Sardinian carrot gnocchi with minted caramelised cipollini onions and leeks

Preparation info
  • Serve

    4

    • Difficulty

      Medium

Appears in

By Paul Gayler

Published 2006

  • About

The grain fregola is Sardinia’s version of couscous, and is sometimes flavoured with saffron. Commercial fregola is getting easier to find at Italian grocers and speciality food shops; it also comes in different sizes but use the smaller variety for this dish.

Ingredients

  • 400 g carrots, peeled and left whole
  • 500 ml milk
  • ground nutmeg
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Method

Place the carrots in a pan, cover with water, bring to the boil and simmer for about 25 minutes until just tender. Drain and slice them into 2 cm thick slices. Transfer to a food processor and blend until smooth. Set aside.

Heat the milk together with salt and a little nutmeg. When it boils, stir in the fregola, little by little, stirring constantly with a whisk so that lumps do not for