Vegan and Gluten Free Carrot Gnocchi

This carrot gnocchi recipe is a blissed-out, orange-hued, vegan, and gluten-free take on the classic.

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Just 5 ingredients (plus salt) and the tiniest bit of endurance yields pillow-shaped pasta that plays nicely with many varieties of sauce. Think herb-infused vegan butter or olive oil, marinara, pesto, etc.

A heaping pound of carrots is diced, steamed, and puréed to perfection. The purée is folded into a mixture of blanched almond flour, arrowroot starch, nutritional yeast, and sea salt. Then, oat flour is slowly added in until the desired texture is reached.

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The dough is gently formed into a disc and quartered (above photo). Then, each piece is softly kneaded, rolled into a 1-inch thick rope, and sliced into 1-inch pieces.

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Each little pillow of dough is carefully rolled down the backside tines of a fork, leaving behind soft, sauce-snuggling indentations.

Once the gnocchi are formed, you’ll drop them (in batches) into boiling water. They cook up quickly, averaging just 2 to 3 minutes, and you’ll know they’re done when they float to the surface.

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Once they’re done, skim them off the top, escort them to a proper serving bowl, and toss with your sauce of choice. I recommend an herb-infused olive oil or vegan butter sauce for a bright, complementary pop of flavor.

Once they’re nice and saucy, there’s just one thing left to do, and I think you know what it is…

Enjoy!

Vegan and Gluten Free Carrot Gnocchi
 
Author:
Recipe Type: Main
Cuisine: Italian
Serves: Serves 2
Ingredients
  • 1 pound (454g) carrots, peeled and diced (about 2¼ cups)
  • ⅓ cup blanched almond flour*
  • ¼ cup plus 2 tablespoons arrowroot starch
  • 2 tablespoons nutritional yeast flakes
  • ½ teaspoon sea salt
  • ¾ to 1 cup oat flour, plus more as needed and for flouring**
Instructions
  1. Steam the carrots in a steamer or steamer basket for 25 minutes, or until tender.
  2. Meanwhile, in a large bowl, whisk together the almond flour, arrowroot, nutritional yeast, and sea salt. Form a shallow well in the middle.
  3. Transfer the steamed carrots to a food processor and process for 30 seconds, or until puréed, stopping to scrape down the sides as needed. The texture won't be perfectly smooth but rather like a thorough mash.
  4. Add the carrot purée 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 ¼ cup at a time and mix. Repeat until ¾ 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 ¼ cup***. The dough should be tacky yet easy to handle when dusted with oat flour.
  5. Line a baking tray with parchment paper, and bring a large stockpot of water to a vigorous boil.
  6. Liberally flour a clean work surface with more oat flour and turn the dough out onto it.
  7. Gently shape the dough into a disc, and slice into four equal pieces.
  8. 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.
  9. Add about ⅓ 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.
  10. Repeat until all of the gnocchi is cooked.
  11. 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.
Recipe Notes
  1. *Blanched almond flour is different than almond meal. It's lighter and airer. If you substitute it with almond meal, do so at your own risk as I haven't tested the recipe with that swap.
  2. **Please, for the sake of all things delicious, do not substitute the oat flour with coconut flour. Coconut flour isn't a suitable 1:1 replacement for oat flour (or any flour for that matter) and will result in dry, inedible rocks instead of pillowy pasta.
  3. ***Keep in mind that the more flour you add, the heavier/denser the gnocchi will become. I typically have to add just shy of 1 cup but go on look and feel of the dough.
  4. To make an herb-infused olive oil or vegan butter: Add a few tablespoons of olive oil or vegan butter to a sauté pan along with chopped fresh parsley (or herbs of choice), fresh minced garlic or a few shakes of garlic powder, sea salt, black pepper, and red pepper flakes (if desired). Heat over medium-low for 2 to 4 minutes, or until hot and simmering. Spoon over the gnocchi.
 

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