Carrot Gnocchi

Carrot Gnocchi

Carrot Gnocchi

Pasta always tastes better when it’s homemade and there’s a real sense of accomplishment, from choosing your own ingredients, kneading the dough by hand, and watching it boil to perfection.

Gnocchi is easy to prepare and a total comfort food. If you’re looking for a healthier option, our carrot gnocchi recipe is a must try. Filled with nutrients and fibre, our Carrot Gnocchi will no doubt become a favorite.


  • 450g carrots, peeled and chopped into ½ inch pieces
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. salt
  • 1 tsp. ground coriander
  • 1/4 tsp. ground white pepper
  • 1 Cup. water
  • 2 tbsp. sour cream
  • 1 large egg
  • 2 1/2 cups all-purpose flour, plus more for surface

For serving:

  • 1 tbsp. butter
  • 2 cloves garlic, thinly sliced
  • 1 tbsp. fresh sage or rosemary leaves
  • 2 tbsp. roughly chopped pistachios
  • Salt
  • Freshly ground black pepper
  • Freshly shaved Parmesan


  1. In a medium pot over medium heat, bring carrots, oil, salt, coriander, white pepper, and water to a boil. Cover and cook, stirring occasionally until carrots are completely soft and water is completely evaporated about 18 minutes. Mash carrots until smooth and let cool slightly.
  2. Whisk in sour cream and egg until smooth. Gradually add flour until a soft dough forms. Gently knead into a ball, then cover and rest for 30 minutes.
  3. On a floured surface, divide the dough into 4 pieces, then cut each piece into 5 strips. Gently roll each strip into a long rope about ½ inch in diameter. Cut each rope into ½ inch pieces and place on a lightly floured baking sheet, rolling to cover evenly in flour.
  4. In a pot of boiling salted water, cook gnocchi in batches until they float to the top, about 3 minutes. Drain.