Steam the carrots in a steamer or steamer basket for 25 minutes, or until tender.
Meanwhile, in a large bowl, whisk together the almond flour, arrowroot, nutritional yeast, and sea salt. Form a shallow well in the middle.
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.
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 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.
Line a baking tray with parchment paper, and bring a large stockpot of water to a vigorous boil.
Liberally flour a clean work surface with more oat flour and turn the dough out onto it.
Gently shape the dough into a disc, and slice into four equal pieces.
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.
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.
Repeat until all of the gnocchi is cooked.
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.