Carrot Gnocchi

Updated: Jun 7, 2018



Straight from Blissful Basil | Serves: 2 | Time: About 1.5 hours


Ingredients

1 pound (454g) #carrots, peeled and diced (about 2 1/4 cups)

1/3 cup blanched almond flour*

1/4 cup plus 2 tablespoons arrowroot starch

2 tablespoons nutritional yeast flakes

1/2 teaspoon sea salt

3/4 to 1 cup oat flour, plus more as needed and for flouring**


Instructions

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 1/4 cup at a time and mix. Repeat until 3/4 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 1/4 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 1/3 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.


What I ate and drank today (2/3/2018):

92 oz of water

Prosecco

Wine

1/2 a spinach waffle with sriracha whip

Carrot gnocchi with cherry tomatoes and parsley pesto (with added lemon juice)


Exercise:

~2 miles of walking

~2 hours of housework


What I ate and drank today (2/2/2018)

128 oz of water

3 cups of decaf coffee

Leftover teriyaki bowl

Grilled cheese with tomato and red onion

Cajun fries

4 wheat beers from the Big Hunt


Exercise:

~3 miles of walking (in 5 segments)

Yoga

Strength training (arms)

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