Wonderfully easy Vegan Carrot Gnocchi Recipe- Traditional Italian dish made healthy and vegan using carrots and delicious seasoning!
Another month – another recipe – thanks again to Appletiser for sponsoring this Easy Vegan Carrot Gnocchi Recipe! All of these sponsored recipes include 1 of your 5 a day and no added sugar, just like Appletiser!, making them the perfect pairing 😉
Have you seen last month’s recipe yet? If not, then what are you waiting for? Click here for my Stuffed Butternut Squash Recipe.
Some of the recipes that I am creating in this collaboration are more obviously including 1 of your 5 a day – and others are a little more subtle, such as this one! But I am sure you’ve already had a peek at the title and might have a good idea what we’re up to here.
Well, the fact of the day: Gnocchi can be made from other veggies and not just potatoes!
Not sure when I first had the idea to try this out – but I did like the sound of that challenge instantly, so here we are! I initially had the thought of trying out pea gnocchi, but I funnily have to admit that my local supermarket was all sold out of peas on the day I went shopping for this recipe, so the decision was clear: we’re going with carrots instead!
And how suitable also as it’s only just been Carrot Day on 4th April – it was meant to be!
Making these was actually much simpler than I thought it would be. Having made my own potato gnocchi before I knew that I should not underestimate the amount of flour that was going to be needed. Funny story: when I made my first potato gnocchi I boiled and mashed a whole kilogram of potatoes and then ran out of flour – it was not a good day ha!
I can’t wait to try this recipe out with other veggies… I’m thinking peas (yes, it still has to happen!), butternut squash, broccoli, cauliflower… the options are endless! If you happen to try out one yourself, then please let me know as I feel super intrigued to find out where the limit is 😉
This recipe is perfect to bring along to a supper club & to stun your friends – cause carrots, who knew?!
I am sure this carrot gnocchi would be absolutely scrumptious if they’re just tossed into some olive oil & garlic (uh and how about some thyme with that?) – in this case, I decided to go with my self-made vegan kale & walnut pesto. The recipe for the pesto can be found here.
And above all, a fresh Appletiser goes perfectly well with this recipe and I am thankful for Appletiser to be sponsoring this tasty recipe this month!
What you’ll need to make this Vegan Carrot Gnocchi Recipe
Ingredients
- Organic carrots
- Flour
- Parsley
- Salt
- Garlic powder
- Onion powder
- Black pepper
How to make Vegan Carrot Gnocchi Recipe
How to prepare your carrots
To start with you’ll want to wash your carrots before peeling them. Personally, I like to buy organic and brush them in my sink with a bamboo brush – this saves you from having to peel them and give the dish a little more nourishment.
Next, bring your pan of water to the boil and chop your carrots into equally small chunks, add them to the boiling water and boil for 15-20 minutes.
Extra Tip: The smaller you cut your carrots, the quicker they’ll cook. I cut mine into 5mm slices and cooked for 15 minutes.
Turning carrots into gnocchi
When the carrots are cooked, drain them and put them in a big bowl along with your chopped parsley, garlic, onion, salt and pepper. Mash all the ingredients together with a potato masher or a large fork until you’re left with a smooth carrot mash.
Next, add 200g of plain flour and mix it with the carrot mash using a spatula. Once it’s all mixed together, add the rest of the flour in 50g portions. So, mix the mash, and add another 50g of flour if needed. You’ll know when the dough is ready when it’s a little firmer and no longer sticky.
Extra Tip: I recommend using your hands to combine the mash & flour, I find it easier to blend the flour in properly.
Once the dough is ready, let it rest 10-15 minutes, then cut into palm-sized portions and roll them out in long tubes like thick rope on a floured surface. Ideally, your tube should be about 15mm in diameter.
Now, cut the gnocchi rope up into chunks about 2cm. Although it’s now ready to be boiled, if you want to give your gnocchi the traditional look, simply roll each piece along the tip of a fork. It takes some practice, but it will taste delicious regardless of how good it looks!
How to cook your carrot gnocchi
Bring another 2 litres of salted water to the boil, then add the carrot gnocchi individually, so they don’t stick together. As soon as the gnocchi floats to the top of the water, they’re ready to be eaten!
This recipe is:
- 100% vegan
- super delicious
- perfect with pesto
- easy to make
- egg-free
- dairy-free
Easy Vegan Carrot Gnocchi
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Category: Pasta
- Method: Boil
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 300g organic carrots
- 400–500g flour
- 1Â tsp chopped parsley
- 1 tsp salt
- 1/4 tsp dried garlic powder
- 1/4 tsp dried onion powder
- 1/2 tsp black pepper
Instructions
- Wash your carrots and peel if you like. I always buy organic carrots and brush them with a bamboo brush in my sink to prepare – this saves having to peel them and brings some extra nutrients to the dish.
- Bring 2 litres of salted water to the boil, chop your carrots into equally small chunks and add to the water. Boil for 15-20 minutes – the smaller you cut your carrot chunks, the quicker the cooking time. I cut my carrot into 5mm slices and cooked for 15 minutes.
- Drain the carrots well and add them to a big bowl together with the parsley, garlic, onion and salt/pepper. Start mashing them using either a potato masher or a large fork until you get a smooth carrot mash.
- Add 200g of plain flour and use a spatula to combine it with the carrot mash. As soon as it’s all combined you can add the rest of the flour in 50g portions. Add more flour until the dough gets slightly firmer and it’s not sticky anymore. Extra Tip:I recommend using your hands to combine the mash & flour, I simply find it easier to blend the flour in properly.
- Let the finished dough rest for 10-15 minutes, then cut into palm-sized portions and roll out in long sausages of about 15mm diameter on a floured surface.
- Using a sharp knife cut the gnocchi from the sausage dough. I cut mine about 2cm long. Your gnocchi is pretty much ready to boil, but if you want the ‘traditional gnocchi look’ gently roll the tip of the fork across the gnocchi. This step is not necessary as it requires a little bit of practice (I definitely need more practice! Ha!)
- Bring another 2 litres of salted water to the boil, then add the carrot gnocchi individually (so they don’t stick together after!). Each piece of gnocchi is done when it floats to the top of the water.
Keywords: Gnocchi, vegan, italian
Thank you to Appletiser for sponsoring this recipe post! If you’d like to check out some more of my recipes, here are some of my faves:
- Creamy Sun-dried Tomato Pasta
- Vegan Butternut Squash Pasta | Spag ‘n’ Cheese
- Vegan Seafood Pasta Recipe
- Vegan Pumpkin Risotto (Gluten Free)
