Name: Vegan And Gluten Free Carrot Gnocchi Recipe
Yield: 2
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

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Vitamins & Minerals

How to make Vegan And Gluten Free Carrot Gnocchi Recipe

Ashley Melillo

Crawler

Italian

Vegetarian

Vegan

454g carrots, peeled and diced

Blanched Almond Flour

1/4 cup plus arrowroot starch

Nutritional yeast flakes

Sea salt

Steam the carrots in a steamer or steamer basket for 25 minutes, or until tender. 

step 1

Meanwhile, in a large bowl, whisk together the almond flour, arrowroot, nutritional yeast, and sea salt. Form a shallow well in the middle. 

step 2

Transfer the steamed carrots to a food processor and process for 30 seconds, or until pured, stopping to scrape down the sides as needed. The texture won't be perfectly smooth but rather like a thorough mash. 

step 3

Add the carrot pure to the center of the flour well. Use a spatula to mix until the dry ingredients have been incorporated, folding the flour mixture in to the carrots. Then, add the oat flour 1/4 cup at a time and mix. Repeat until 3/4 cup has been incorporated. Allow the dough rest for 5 to 10 minutes and then evaluate whether or not you need to add the additional 1/4 cup***. The dough should be tacky yet easy to handle when dusted with oat flour. 

step 4

Line a baking tray with parchment paper, and bring a large stockpot of water to a vigorous boil. 

step 5

Liberally flour a clean work surface with more oat flour and turn the dough out onto it. 

step 6

Gently shape the dough into a disc, and slice into four equal pieces. 

step 7

One at a time, gently knead each piece of dough for a few seconds to smooth out. Then, roll into a 1-inch thick rope. Slice the rope into equal 1-inch pieces. Gently roll each down the backside of a fork, allowing the tines to make soft imprints. Transfer to the lined baking tray. Repeat until all of the dough has been formed. 

step 8

Add about 1/3 of the gnocchi to the boiling water. Boil for 2 to 3 minutes, or until they float to the surface. Do not overcook. Use a pasta scoop to remove from the water and transfer to a serving bowl. 

step 9

Repeat until all of the gnocchi is cooked. 

step 10

Serve the gnocchi warm with sauce of choice. I recommend making an herb-infused olive oil or herb-infused vegan butter, sea salt, and black pepper (see notes). They're also delicious when pan-fried in an herb-infused sauce. 

step 11

Honest Cooking