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Ashley Melillo
Course Main
Cuisine Italian


  • 1 pound 454g carrots, peeled and diced (about 2 1/4 cups)
  • 1/3 cup blanched almond flour*
  • 1/4 cup plus 2 tablespoons arrowroot starch
  • 2 tablespoons nutritional yeast flakes
  • 1/2 teaspoon sea salt
  • 3/4 to 1 cup oat flour plus more as needed and for flouring**


  • 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.

Recipe Notes

  • *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.
  • **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.
  • ***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.
  • 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.