From 9 monthsLunch and dinnerUnder review by our nutritionist
Arracacha gnocchi with tomato sauce
Cooked and mashed arracacha turns into a soft little dough with a bit of flour. The gnocchi come out fluffy, the right size for your baby to pick up by hand, and the homemade tomato sauce adds color and flavor with no salt and no jarred sauce.
- Difficulty
- 4 out of 5
- Ingredients
- 2 out of 5
- Time
- 3 out of 5, 45 min45 min
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Makes 3 servings Freezer-friendly Contains: wheat
Ingredients
- 2 medium arracacha roots (about 10 oz / 300 g), or parsnips
- 6 tbsp all-purpose flour, plus a little for dusting
- 2 very ripe tomatoes, peeled, seeded and chopped
- ¼ onion, finely chopped
- 1 tbsp olive oil
- fresh basil leaves, to taste
How to make
- 1Peel the arracacha, cut it into pieces and cook in water for 15 minutes, until it falls apart. Drain well and mash while still hot, until it is a smooth purée.
- 2Let it cool a little and add the flour little by little, until the dough comes off your hands without sticking.
- 3On a floured counter, roll ropes as thick as a finger and cut them into ¾-inch pieces.
- 4Cook the gnocchi in boiling water with no salt, in batches. When they float, count 1 minute and lift them out with a slotted spoon.
- 5For the sauce, sauté the onion in the olive oil, add the tomato and a little water and cook for 10 minutes, mashing. Turn off the heat and add the torn basil.
- 6Toss the gnocchi with a little sauce and let them cool down.
Tips
- Texture (9 to 11 months): the gnocchi should squish easily between your fingers. Your baby picks them up by hand.
- Wheat: if it is your baby's first time with wheat, offer it in the morning or at lunch and keep an eye on them.
- Storage: freeze the raw gnocchi on a baking sheet and then in a container, for up to 30 days. Cook them straight from frozen.