Carrot Gnocchi 4 ingredients

Homemade gnocchi made with tender carrots and flour, creating soft little pillows with a subtle sweetness. Great with butter, sage, or a light cream or tomato sauce.

Ingredients (Serves 4)

• 1 lb carrots, peeled and chopped

• 1 cup ricotta cheese (optional but recommended for softness)

• 1–1½ cups all-purpose flour (plus more for dusting)

• ½ tsp salt

• ¼ tsp nutmeg (optional)

• 1 egg (optional – omit for egg-free)

Instructions

1. Cook Carrots
   Boil or steam carrots until very tender (15–20 minutes).
   Drain well and mash or puree until smooth. Let cool.

2. Make Dough
   In a bowl, mix carrot puree, ricotta, salt, nutmeg, and egg (if using).
   Gradually add flour until a soft, non-sticky dough forms.

3. Shape Gnocchi
   Divide dough into portions.
   Roll into ropes and cut into bite-size pieces.
   Optional: roll over a fork for ridges.

4. Cook Gnocchi
   Bring salted water to a gentle boil.
   Add gnocchi and cook until they float (2–3 minutes).
   Remove with a slotted spoon.

5. Serve
   Toss with melted butter & sage, olive oil, or your favorite sauce.

Serving Suggestions

• Brown butter + sage + Parmesan

• Creamy garlic sauce

• Simple tomato basil sauce

Tips

• Don’t over-flour—soft dough = tender gnocchi

• For gluten-free, use a 1:1 gluten-free flour

• Freeze uncooked gnocchi on a tray, then store in bags

Q & A

Q: Can I make it vegan?
A: Yes—skip ricotta and egg; add a little olive oil for moisture.

Q: Why are my gnocchi too soft?
A: Carrots hold moisture—make sure puree is very thick.