Have you ever tried carrot gnocchi? They are a light and colorful variant of the classic gnocchi, perfect for those looking for a healthy, tasty, and quick dish to prepare. These carrot gnocchi are made without eggs and without potatoes, but the result is surprisingly soft and flavorful. Ideal for a family lunch or a special dinner, they will win everyone over at the first taste!
The recipe for carrot gnocchi is simple and accessible to everyone. You only need a few ingredients: fresh carrots, flour, and a pinch of creativity. In less than 30 minutes, you can serve a colorful, nutritious, and flavorful dish. Perfect also for those following a vegetarian or vegan diet.
Thanks to their delicate texture and the sweet flavor of carrots, these gnocchi pair wonderfully with simple dressings like butter and sage, or with a cheese cream or walnut sauce. They are also a great way to get kids to eat vegetables!
If you’re looking for a quick recipe with carrots, gnocchi without potatoes and eggs are the perfect solution. Try them and discover how easy it is to serve a healthy and irresistible dish.
- Cuisine: Italian
Ingredients
- 1 lbs carrots
- 2 cups flour (approximately)
- 1 pinch salt
- 5 anchovies
- 1.5 oz butter
- to taste sage
Tools
- 1 Chopping Board chopping board
- 1 Pot pots
Steps
Peel the carrots, slice them into rounds, and steam or boil them until soft, it will take about 10-15 minutes. Drain them well, mash with a fork, and let cool slightly.
On a chopping board, add the flour and pour over the carrot puree, a pinch of salt, and a bit of nutmeg if you like. Mix until you get a soft but workable dough.
Form the gnocchi by taking small portions of dough. Shape into rolls and cut into small pieces.
Bring a pot of salted water to a boil. Drop in the gnocchi and drain them as soon as they rise to the surface (it will only take a few minutes). In the meantime, prepare the dressing by melting butter with sage and anchovies in a pan.
Drain the gnocchi and toss them in the pan. The carrot gnocchi are ready!
✨Suggestions
Choose sweet and fresh carrots: the more flavorful they are, the more intense the taste of the gnocchi will be. Baby carrots are ideal!
Drain the puree well: after blending the carrots, ensure they aren’t too watery. If necessary, let them rest for a few minutes or pass them in a pan to evaporate the moisture.
Adjust the flour carefully: add it little by little. Too much flour makes the gnocchi hard, too little makes them fall apart. The dough should be soft but not sticky.
Try a test cooking: cook 2-3 gnocchi before shaping them all. If they fall apart, add a bit more flour to the dough.
Light dressings: butter and sage, olive oil with rosemary, or a plant-based cheese cream. Delicate flavors enhance the sweetness of carrots.
Creative variations: you can add spices like turmeric or sweet paprika, or a bit of grated Parmesan in the dough (if not vegan).
Storage: gnocchi can be frozen raw. Arrange on a floured tray, freeze, then transfer to a bag. Cook them directly from frozen.
