When I’m in the mood for a light, colorful, and naturally gluten-free first course, I make these gluten-free carrot gnocchi: they’re soft, delicate, and very easy to make, perfect even when you’re short on time but still want to serve something special. They’re gnocchi prepared without eggs, with a simple carrot puree and a dough made with rice flour and potato starch, two ingredients that make the recipe light, digestible, and suitable for those following a gluten-free diet.
The thing I like most about these homemade carrot gnocchi is that they have a sweet and natural flavor that pairs perfectly with simple sauces like butter and sage, pesto, or a cheese cream. They’re an excellent alternative to classic potato gnocchi and are perfect if you’re looking for a gluten-free recipe that’s different from the usual, colorful, and rich in vegetables.
Moreover, this recipe for gluten-free and egg-free carrot gnocchi is really accessible to everyone: just boil the carrots, blend them, and mix them with rice flour and starch. The dough is easy to work with, and the gnocchi hold up well during cooking without falling apart. It’s an ideal preparation even for beginners or for those who want to introduce more vegetables into everyday dishes.
If you’re looking for a healthy, light, and naturally gluten-free first course, these carrot gnocchi will become one of your favorite recipes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All Seasons
Ingredients
GLUTEN-FREE CARROT GNOCCHI
- 14 oz carrots
- 1 cup rice flour
- 7/8 cup potato starch
- to taste nutmeg
- to taste salt
Tools
GLUTEN-FREE CARROT GNOCCHI
- 1 Frying Pan non-stick frying pans
- 1 Pot steel pots
- 1 Cutting Board cutting board
- 1 Chopper bosch chopper
Steps
Making gluten-free carrot gnocchi is very simple. Peel the carrots and cut them into slices.
Cook until they are very soft.
Blend or mash the carrots until smooth puree.
Let it cool completely (essential to avoid overly soft dough)
If it’s very watery, let it drain in a colander for 10–15 minutes
On a cutting board, combine the carrot puree, rice flour, and starch.
Add a pinch of salt and, if you like, some nutmeg.
Knead with a spoon or your hands until you obtain a soft but moldable mixture.
If it’s too sticky, add a little rice flour at a time.
Dust the surface with rice flour.
Take a portion of the dough and form into rolls.
Cut the gnocchi with a knife, and if you wish, roll them with a fork.
Bring a pot of salted water to a boil. Drop in the gnocchi and drain them as soon as they float to the surface and
season with butter and sage.
✨Tips
The drier the carrots, the better they hold their shape.
Don’t overdo the flour, or they will become hard.
If you want a more intense color, you can add a teaspoon of turmeric.
For an even more stable version, you can add 1 tablespoon of tapioca starch (optional).
FAQ
Why is the dough sometimes too soft?
It depends on the water content in the carrots. If they’re very watery, the puree is moister and requires a bit more rice flour to stabilize.
How to avoid adding too much flour?
Dry the carrots well after cooking and let them cool. If the puree is too moist, let it drain in a colander for 10–15 minutes.
How to know when the dough is ready?
It should be soft but moldable, not sticky. If you can form a roll without it breaking or squishing too much, it’s perfect.
How long should the gnocchi cook?
Very little. They should be drained as soon as they float to the surface, just like traditional gnocchi.
What can they be seasoned with?
They are excellent with:
butter and sage
cheese cream
pesto
light dressings that do not overpower the sweet taste of the carrotsCan I prepare them in advance?
Yes. You can form them and freeze them on a tray, then transfer them to a bag. Cook them directly from frozen.
Can I use other vegetables instead of carrots?
Yes, other vegetables like pumpkin, sweet potatoes, or beets work well, provided they are well dried.
Why do my gnocchi fall apart during cooking?
It’s likely the dough was too soft or not floured enough. Add a bit of rice flour and try again.
