Guess what? You can whip up a scrumptious batch of homemade gnocchi using carrots instead of potatoes! It’s super tasty, and you only need 4 simple ingredients: flour, salt, egg, and, of course, carrots.
We love to give our gnocchi a delightful crunch in a brown butter sage sauce, but hey, it’s just as fantastic with some carrot top pesto! Don’t forget to save this AMAZING RECIPE and give it a shot soon!
Homemade Carrot Gnocchi
Ingredients
- 1 pound about 450g of carrots
- 2 cups around 250g of tipo 00 flour (or all-purpose flour)
- 1 egg yolk
- 1 teaspoon of kosher salt
Instructions
- Start by washing, peeling, and steaming or boiling those carrots for 15-25 minutes until they’re fork-tender. Once done, drain the carrots completely, pat them dry with a kitchen towel, and get rid of as much moisture as you can.
- Next, mash, rice, or use a food processor to blend the carrots. Let the steam evaporate, and make sure the carrots are just warm, not hot. Now, combine the carrot puree with egg yolk, salt, and flour using a fork and then your hands. Gently knead until the dough comes together. Don’t overdo it, and resist the urge to add extra flour – it should be a bit sticky.
- Cover the dough and let it rest for 10-30 minutes.
- Divide the dough into quarters, and then each quarter into quarters for a total of 16 pieces. On a floured surface, roll each piece into a log about 1/2” thick, then cut the gnocchi into 1/2” pieces.
- Get some salted water to a light boil, and cook the gnocchi until they start floating, which takes about 2-3 minutes. Wait 30 seconds after they float before straining.
- For the finishing touch, either toss them in your favorite pasta sauce right away or go for a half batch with 3 tablespoons of butter and 10 sage leaves. Let the butter brown, then add in the gnocchi, cooking until slightly crispy, around 5-8 minutes. Enjoy your delicious carrot gnocchi feast!