This gnocchi recipe is a unique and wonderful dish that can be prepared rather quickly.
By Emiko Davies
I once heard that the goodness in carrots helps get over jet lag. I’ve just gone through a 30 hour journey from Italy to Australia, passing through five airports and being thrown 10 hours ahead to get from one home to the other. I’m going to need some carrots.
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Carrot Gnocchi
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Delight in the unique flavors of carrot gnocchi, a quick and comforting dish enhanced with sage-infused brown butter.
Ingredients
- 1 kg organic carrots
- 100 g plain flour
- 100 g ricotta
- 2 tbsp finely grated parmesan cheese
- 2 tbsp semolina flour
- 4 egg yolks
- Salt, to taste
- Nutmeg, to taste
- 100 g butter
- Handful of fresh sage leaves
Instructions
- Boil or steam the carrots until tender, about 15-20 minutes. Steaming is preferred to retain more nutrients. Once tender, mash the carrots with a fork or potato masher until smooth. Allow to cool completely.
- In a separate bowl, combine the ricotta, egg yolks, plain flour, semolina flour, parmesan cheese, a pinch of salt, and a dash of nutmeg. Mix until well combined.
- Add the cooled carrot mash to the flour mixture and gently fold until a dough forms. Be careful not to overwork the dough.
- On a floured surface, roll the dough into long ropes about 1-inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.
- Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a large pan, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and the sage is crispy, about 3-4 minutes.
- Add the cooked gnocchi to the pan and toss to coat in the sage butter. Cook for an additional 2 minutes to allow the gnocchi to absorb the flavors.
- Serve immediately, garnished with extra parmesan cheese if desired.
Notes
- For a smoother texture, ensure the carrot mash is completely cooled before mixing with other ingredients.
- If the dough is too sticky, add a little more flour.
- Gnocchi can be frozen before boiling; just freeze them on a tray and then transfer to a bag once solid.
- Serve with a simple green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 15
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 150
If You Liked This Recipe, You’ll Love These
- Vegan and Gluten Free Carrot Gnocchi
- Harissa Carrot Salad
- Carrot and Beet Curry
- Creamy Pumpkin and Carrot Soup with Kale Crisps
Frequently Asked Questions
Why must the carrot mash be completely cooled before mixing the dough?
The notes specifically say to ensure the carrot mash is completely cooled before mixing with the ricotta, egg yolks, flour, semolina, and parmesan. Hot carrot mash would partially cook the egg yolks and cause the dough to become sticky and unworkable, making it impossible to roll into the 1-inch-diameter ropes needed for shaping the gnocchi. 
What if the gnocchi dough turns out too sticky?
The notes advise adding a little more of the plain flour if the dough is too sticky to roll. The recipe also includes 2 tablespoons of semolina flour alongside 100g of plain flour, which helps control stickiness; dusting the work surface generously before rolling also helps.
Can the gnocchi be made ahead and frozen?
Yes — the notes say gnocchi can be frozen before boiling. Freeze them in a single layer on a tray, then transfer to a bag once solid. Cook directly from frozen in boiling salted water; they are done when they float to the surface, about 2 to 3 minutes.
I made this recipe with a couple small modifications. It was great, especially the butter sage sauce. Mine didn’t look quite as pretty as this original version but the taste left nothing to be desired. Thanks for sharing! My version here:
http://www.thingsimadetoday.com/2013/04/23/carrot-gnocchi-with-butter-sage-sauce/