Carrot Gnocchi Recipe (2024)

A success this week! No confectioners sugar, a sauce made from tomatoes and cilantro. ☺️

I have to tell you, working this recipe for the first time was a pleasure. I’d never made gnocchi and everything was going well. I decided to use up some 00 flour in the pantry, and as I added it, I thought to myself, “I never realized how much this 00 flour looks like powdered sugar.” We had pasta. I’ll try it again next Thursday. I think I got the hang of it.

Lovely recipe. Simplified it a bit: potatoes in the oven for an hour and sliced up carrots into disks and cooked on low 20 or so minutes (lid on to let them steam too.) Then peeled the potatoes, smashed the potatoes, and then used an immersion blender to blend the carrots with the potatoes. Added a touch of salt and pepper, then mixed with some plain flour until it came together. The log/fork thing seemed fiddly, so I dropped spoonfuls of dough into boiling water then sautéed them. Delicious.

Definitely more flour needed. This is not a good gnocchi recipe. Should have at least 4 C of flour and an egg. These were pillowy soft but they almost fell apart in the cooking water and were bland. I’m going back to my old recipe: 1 potato, 1 cup veg purée, 1 egg, 1.5 cups flour, nutmeg, S&P.

Wow! Delicious! Next time I won't grate carrots, but will boil them till soft & try boiling potatoes as well, as removing from the baked skins was a pain. I put the potatoes & carrots in a stand mixer & mixed for 5 mins as I don't have a ricer & I added an egg. Once adding flour, it never felt 100% not sticky, I just got just enough flour in that I could fold it into a rectangle w/ dough scraper and then heavily floured my surface to roll it into snakes & cut with dough scraper - Excellent!

Can I use gluten free flour?

Used shelf stable gnocchi and the olive oil/anchovy variation, improvised with what was on hand: garlic, evoo, anchovies & 1/2 dozen chopped shrimp, handful of mild green olives (pitted & rough chopped), red pepper flakes, French feta, finely grated pecorino Romano, and chopped mint. DELICIOUS!

I made this and found it easy and delicious. Didn’t have a ricer so put the potatoes through a mesh sieve. The dough was sticky but it when rolling it to lightly flour the board I was rolling on. Defs making it again. The carrot version next time

Easier dough than expected. Whole family loved this. Steamed the carrots and blended them with an egg yolk for extra insurance. Used “00” flour and needed about the same amount as suggested here. Cooked in mere moments. Served with brown butter and Parmesan, oaky chard in hand. Along with a nice salad and some amaretti cookies I felt like we were living the Dolce Vita.

I made this, but included a little marscapone because I had some in the fridge and the potatoes turned out a little drier than I would have liked, the result was lovely. This recipe is quite easy to make.

Similar to another user I had great trouble with the stickiness of my dough. I ended up adding at least a cup more flour than the recipe called for and it still was pretty hard to work with. I also found it pretty bland and ended up adding garlic and more herbs to the brown butter. Would not make again.

I had low expectations, seeing as I used leftover mashed Yukon gold potatoes, and kind of eyeballed proportions, but man! It was good! Rolled the cooked gnocchi around in the pan to soak up the browned butter left in the pan, and I don’t think that hurt one bit.

I had low expectations for my attempt at this, since I used leftover mashed Yukon gold potatoes and kind of winged the proportions, but it was really good! Rolled the cooked gnocchi around in the sauté pan I cooked the browned butter and sage in just to wipe up the last bits of butter, and that didn’t hurt.

I cut up the potatoes as a commenter suggested, but I think in the end it slowed me down and resulted in a more textured end-product. The browned bits were delicious though, and I had no problem with the dough or anything falling apart.

First time making gnocchi! Twas fun! I don’t have a food processor so I puréed the carrot by hand until I got tired. I also don’t have a ricer/food mill, so I grated the potato. Gnocchi came out nice and pillowy. You truly love to see it!!

Tasted good but no matter how much flour I use, the dough was too sticky too handle. Any tips?

Lovely recipe. Simplified it a bit: potatoes in the oven for an hour and sliced up carrots into disks and cooked on low 20 or so minutes (lid on to let them steam too.) Then peeled the potatoes, smashed the potatoes, and then used an immersion blender to blend the carrots with the potatoes. Added a touch of salt and pepper, then mixed with some plain flour until it came together. The log/fork thing seemed fiddly, so I dropped spoonfuls of dough into boiling water then sautéed them. Delicious.

A success this week! No confectioners sugar, a sauce made from tomatoes and cilantro. ☺️