These vegan and gluten-free carrot gnocchi require just 5 simple ingredients (plus sea salt). Carrots are steamed and puréed. Then, they're folded into a mixture of almond flour, arrowroot starch, nutritional yeast, and sea salt. Oat flour is slowly mixed in until a firm-tender dough is formed. The dough is quartered, rolled into ropes, and sliced into bite-size pieces. Each piece is gently rolled down the back of a fork, leaving an imprint that allows sauce to cling to the gnocchi. I recommend pairing these delightful little pillows of pasta with herb-infused olive oil or vegan butter.
First it was two smoothies in a row—one + two. Now we're doubling down on the pasta recipes.
I'm telling you, good things come in pairs.
Speaking of pairs...
For the sake of joy, flow, and honoring intuition, I've decided to scale back to two posts (a pair) per week from three. At least for most weeks. Not for any one reason in particular other than it's what feels right for me in this particular season of blogging. Admittedly, I've kind of been doing this in recent weeks anyway, but it always feels nice to share these thoughts with you.
As a blogger—heck, as a human being—it's easy to get caught up in the hustle that surrounds the online community. What begins as an innocent stroll around the blogosphere can quickly lead to the unintentional inheriting of another person's habits, values, or goals...
This person's posting every day, so should I be striving for that? Wait, but that person's posting three times a week, maybe it's best to stick with that approach. Ooh, and this person posts just one killer recipe a week, so maybe that's a good idea. Oh my, and this person has a blog, an eBook, an app, an online store, an apparel line, a podcast, a youtube channel, a branded mug line, a pop-up restaurant, a budding granola brand, an online course, and a puppy too! Surely this must be the right way to do it.
I must be all of the things.
What I've realized, though, is that the "right" way is the one that lights up my heart with joy. Because when my heart is lit up, I'm able to fully be what no one else can be: ME. The same is true for you.
The world doesn't need more second-rate versions of some other fabulous person, the world needs more of us to come alive as our own fabulous selves so that we can be fully present in our work, our interactions, and our daily experiences. To embrace the strengths as well as the fears, quirks, and vulnerabilities that make us so uniquely ourselves. Now that's empowered living.
Don't ask yourself what the world needs. Ask yourself what makes you come alive and then go do that. Because what the world needs is people who have come alive. —Howard Thurman
The more I blog, the more I realize that the joy in it stems from deeply investing in myself and from being thoughtful, purposeful, and passionate about the topic, recipe, post, person, etc. at hand.
This year, I want to dive deep instead of casting wide. Here's what I'm thinking...
More open-hearted posts like this one. Creating more videos like this one to accompany some of your favorite recipes. Spending more time chatting with you in the comments section. Addressing complicated topics like mental wellness in brave new ways. Sharing more of what goes on behind the scenes of a blog post, photography, etc. (the good, the bad, and the straight-up ugly). Tackling the bigger ideas/projects I've been putting off for way too long. Bringing you the most creative, drool-worthy recipes possible.
Because this is the stuff that fills my heart with LOVE for this process. And a full heart always keeps tasty recipes in tow...
This carrot gnocchi recipe is a blissed-out, orange-hued, vegan, and gluten-free take on the classic.
Just 5 ingredients (plus salt) and the tiniest bit of endurance yields pillow-shaped pasta that plays nicely with many varieties of sauce. Think herb-infused vegan butter or olive oil, marinara, pesto, etc.
A heaping pound of carrots is diced, steamed, and puréed to perfection. The purée is folded into a mixture of blanched almond flour, arrowroot starch, nutritional yeast, and sea salt. Then, oat flour is slowly added in until the desired texture is reached.
The dough is gently formed into a disc and quartered (above photo). Then, each piece is softly kneaded, rolled into a 1-inch thick rope, and sliced into 1-inch pieces.
Each little pillow of dough is carefully rolled down the backside tines of a fork, leaving behind soft, sauce-snuggling indentations.
Once the gnocchi are formed, you'll drop them (in batches) into boiling water. They cook up quickly, averaging just 2 to 3 minutes, and you'll know they're done when they float to the surface.
Once they're done, skim them off the top, escort them to a proper serving bowl, and toss with your sauce of choice. I recommend an herb-infused olive oil or vegan butter sauce for a bright, complementary pop of flavor.
Once they're nice and saucy, there's just one thing left to do, and I think you know what it is...
Enjoy (with gratitude). ♥
VEGAN GLUTEN-FREE CARROT GNOCCHI
- 1 pound (454g) carrots, peeled and diced (about 2 ¼ cups)
- ⅓ cup blanched almond flour*
- ¼ cup plus 2 tablespoons arrowroot starch
- 2 tablespoons nutritional yeast flakes
- ½ teaspoon sea salt
- ¾ 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 ¼ cup at a time and mix. Repeat until ¾ 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 ¼ 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 ⅓ 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.
Deanna Jent says
Can corn starch sub for arrowroot?
Hi, Deanna! I haven't tested that substitution myself, so I can't vouch for the results and therefore wouldn't recommend it. I'm sorry!
Arrowroot is starch obtained from a variety of tropical plants, while cornstarch is starch obtained from corn (of course). They are both used as thickening agents in a variety of recipes, and they are somewhat interchangeable
Audrey Firstbrook says
Ashely, this looks amazing! I'm drooling from the mouth and I can't wait to get in the kitchen to make it! Gnocchi is one of my favorite meals of all time. Thanks for posting such amazing recipes every week! :)
Thanks for this sweet comment, Audrey!! Hope you enjoy the recipe. :)
I have so many carrots in my crisper drawer and wasn't sure what on Earth to do with all of them. Thank you for providing me with an easy and delicious answer :)
Do you have a sub for almond flour? I have an almond allergy but can use another nut flour - would that work?
Hi, Kathy! You could try swapping the almond flour for sunflower seed flour (raw shelled sunflower seeds ground into a fine flour—can be made in the food processor). I haven’t tested this substitution myself, but I have a feeling it would work well given the textural similarities.
Another blanched nut flour might work too! As long as the skins have been removed and the nuts are ground into a fine flour. You just want to avoid nut meal—too coarse and the skins are left on, yielding a denser, heavier texture.
Karla Porter says
I cannot wait to make this over the weekend. It looks absolutely phenomenal!
Just letting you know...it says cook time 30 minutes in the fact breakdown. It is 3 minutes, similar to normal gnocchi...
Thanks for a great vegan and gluten free recipe. It's tricky to find dairy and gluten free so I'm always on the hunt for new dishes!
Hi, Dee! The cook time includes the 25+ minutes it takes to steam the carrots as well as the 3 minute boil time. Hope you enjoy! xo
Thanks for creating what sounds like an amazing dish! My husband loves gnocchi but we've avoided the traditional ones made with potato because he is a recovered psoriatic arthritis sufferer and avoids nightshades. I'm planning to load up on carrots on my next shopping trip and double or triple the recipe for a quick weeknight meal. Do you happen to know if this freezes well?
Thanks so much!
Hi, Paula! I haven't tried freezing it myself, but I have a feeling it would freeze well in its uncooked state. I recommend forming the dough into gnocchi, spreading the gnocchi out in single layers in a container with sheets of parchment paper between each, and freezing. Hope this helps and that you enjoy!
An update to my question last year. I did quadruple the recipe and freeze as per the instructions you provided. I followed the rest of the directions without allowing the gnocchi to thaw before cooking and they came out perfect! I'm making my second big batch tomorrow. Thanks again for creating this healthy TASTY recipe! We absolutely love it!
My husband cannot eat nuts. I am gluten free. Is there an option to swap out almond flour?
Hi, Lynette. You could try swapping the almond flour for sunflower seed flour (raw shelled sunflower seeds ground into a fine flour—can be made in the food processor). I haven't tested this substitution myself, but I have a feeling it would work well given the textural similarities.
Dee Curtin says
Hi, any suggestions where I can purchase blanched almond flour; I've seen almond flour, but not blanched. Thanks!
Hi, Dee! Most products labeled "Almond Flour" are made from blanched almonds. Bob's Red Mill and King Arthur Flour both carry it, and Whole Foods usually has it in bulk. Other brands also make it, just be sure to check the ingredients label—if it says "blanched almonds", then you're good to go. You just want to stay away from "almond meal" which has a coarser texture and contains the skins. Hope this helps!
You know what? That sounds like a great idea, and I'm glad you've come to these insights and are choosing to focus on more than just quantity. I'm really excited to see what you share with us this year, although I have absolutely no doubt that there is a lot of magic going on over here -I mean, the year has only just begun and you've already shared some amazing stuff, like this very recipe, so what could go wrong?! xx
I'm happy to hear you are following your heart! It is easy to get caught up in the fast and furious life we believe is expected of us. Meanwhile, I love this gnocchi recipe.... Carrots, wow! Starchy potatoes stand back ; Can't wait to try this recipe!
This looks so good! I'm wondering if you can use pumpkin instead of carrots...?
Hi Tkagei. Good question. I can't say for certain because I haven't tested it this way myself, but I have a feeling that pumpkin would work as a substitute for the carrots. Just be extra attentive to the consistency of the dough as you're adding the oat flour. If you give it a try, I'd love to know how it works out. Enjoy!
We can't have any nuts or sunflower seeds in our household. Do you think it would work with just almond flour?
I'm sorry...I meant "Do you think it would work with just isn't flour and no almond flour?"
Hi, TC! Are you asking if it will work with just oat flour? Unfortunately, the texture will be different without the nut (or seed) flour (denser and a bit drier, too). So while the recipe should work okay with just oat flour, the results won't be as tasty.
Made this last night and it was awesome! So happy to have a new recipe for my gluten free husband. Do wish others would use the star rating after they've made the dish tho.
Ashley, it is difficult for me to find oat flour or oats that are not contaminated with wheat. Any suggestions at all on what other type of flour could be substituted? I have everything from plantain to tapioca flour in my pantry, even quinoa flour and chickpea flour.
Hi, Karla! Completely understand and great question. That being said, I'm reluctant to make any recommendations for flour swaps without having tested them myself. Since gluten-free flours all behave so differently and impart vastly different textures, it's really a game of trial and error. If you have access to sorghum flour, the texture and behavior is similar enough to oat flour that it just might work. Again, I can't be certain without having tested it myself. As an aside: If you're having trouble finding gluten-free oat flour in stores and have access to make purchases online (e.g., Thrive Market, Amazon, etc.), there are several brands of oat flour available online that are certified gluten-free.
Can this made with sweet potatoe?
Hi, Beau! I haven't tested it with sweet potato, so I can't say for certain but it's possible that it could work.
Do you have a version of this that is not gluten free, if I just wanted to make "regular" gnocchi?
Hi, Alisha! I’m so sorry, but I don’t. You might be able to swap out the gf flours and starch for regular all purpose flour but I can’t say for certain since I haven’t tested it that way.
Violet Scheinost says
Hi is it possible to roast the carrots as I do not have a steamer