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.