Did you know you can whip up tasty homemade gnocchi using carrots instead of potatoes? It’s not only delicious but super easy, requiring just four ingredients: flour, salt, egg, and carrots.
For a crispy twist, we love tossing the gnocchi in a brown butter sage sauce, though it’s equally fantastic with carrot top pesto!
Homemade Carrot Gnocchi
- 1 lb about 450g carrots
- 2 cups about 250g all-purpose flour
- 1 egg yolk
- 1 teaspoon kosher salt
- Wash, peel, and steam or boil the carrots for 15-25 minutes until they’re fork-tender. After draining them completely, pat the carrots dry with a kitchen towel to remove excess moisture.
- Mash, rice, or blend the carrots until they’re a puree. Allow the steam to evaporate, and wait until the carrots are just warm, not hot. Combine the carrot puree with egg yolk, salt, and flour using a fork, then your hands. Gently knead until the dough comes together. Avoid overworking it, and don’t add extra flour—it should be slightly sticky.
- Cover the dough and let it rest for 10-30 minutes.
- Divide the dough into quarters, 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.
- Bring salted water to a simmer or light boil, and cook the gnocchi until they start to float, about 2-3 minutes. Strain 30 seconds after they begin floating.
- Serve with your favorite pasta sauce or try this: combine half the batch of gnocchi with 3 tbsp butter and 10 sage leaves. Let the butter brown, then add in the gnocchi, cooking until slightly crispy, around 5-8 minutes.