Carrot Gnocchi Recipe

Name: Carrot Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups carrots mashed, oven-roasted; 1 tablespoon extra-virgin olive oil; 3 tablespoons ricotta; 1 egg; 2 cups flour double zero; 1 teaspoon cinnamon; 1 teaspoon cumin powdered; 1 teaspoon grated nutmeg; 1 teaspoon salt; 1 teaspoon black pepper

Servings: persons

2 cups carrots mashed, oven-roasted
1 tablespoon extra-virgin olive oil
3 tablespoons ricotta
1 egg
2 cups flour double zero
1 teaspoon cinnamon
1 teaspoon cumin powdered
1 teaspoon grated nutmeg
1 teaspoon salt
1 teaspoon black pepper

1
Mix all dry ingredients (flour, cinnamon, cumin, nutmeg, salt and pepper) together and then the wet ingredients (carrots, oil, ricotta, egg) mix until there is a homogenous dough.
2
Place the dough into a pastry bag, choose the star-end and pump out. Cut the strings into little square 2 cm long.
3
Bring a pot of water to boil, salt the water just like you would for cooking pasta.
4
Cook the gnocchi until the float to the surface.
5
Drain and place aside untill all are done, I like to give it a bit of texture, so I always place gnocchis in a teflon pan and crusted.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups carrots mashed, oven-roasted, 1 tablespoon extra-virgin olive oil, 3 tablespoons ricotta, 1 egg, and more.

Yes, Carrot Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Gnocchi

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