Today I am making the traditional recipe of gnocchi, but I use carrots instead of potato. The outcome is really fruity and the flavor is just AMAZING!

Just like most gnocchi, I prefer to saute them in a pan with some butter (and herbs if available) rather than boil them in water.


  • 200 gr carrots
  • 4 egg yolks
  • pinch of salt
  • pinch of pepper
  • 70 gr parmesan cheese, plus more for garnishing
  • 380 gr all-purpose flour


  • Bake carrots in the oven at 180C until tender.
  • Transfer the carrots to a large bowl and mash until very smooth. You may use a food processor for this.
  • Stir in the egg yolks, salt, pepper and parmesan.
  • Add the flour and mix just until incorporated.
  • On a lightly floured surface, roll a third of the carrot dough into a log about 2 cm thick. Cut the log into 2 cm pieces.
  • Transfer the finished gnocchi to a floured baking sheet. Repeat with the remaining dough.
  • To cook the Gnocchi, you can either boil them or saute them in a pan. I prefer their flavor when sauted.
  • One way is to bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain.
  • The other way is to use a teaspoon of butter in a hot pan and saute them until crisp.
  • Serve immediately with a spoon of basil pesto.

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