Carrots are stepping out of the side-dish department and taking center stage. Instead of the usual potato-heavy dough, this recipe mixes carrots and potato starch into little golden-orange pieces with a chewy texture. The gnocchi are tossed in a punchy sauce made with soy sauce, garlic, chili flakes, peanut butter, green onion, vegetable oil and a splash of noodle water.
These carrot gnocchi are ideal for anyone who enjoys trying creative twists on familiar foods, especially fans of Asian-inspired flavors.
What Is Carrot Gnocchi?
Gnocchi are small dumplings traditionally associated with Italian cuisine. Classic versions are commonly made with potatoes, flour, and other simple ingredients.
Carrot gnocchi takes that familiar dumpling concept in a different direction. This particular recipe also takes a delicious detour from traditional Italian seasoning. Rather than pairing the gnocchi with a classic tomato or cheese sauce, it uses soy sauce, garlic, chili flakes, and peanut butter.
Pro Tips for the Best Carrot Gnocchi
- The carrots need to be soft enough for the immersion blender to turn them into a smooth mixture.
- Small pieces cook quickly and are easier to coat with sauce. They also make the finished dish more enjoyable to eat because you get a good balance of dumpling and sauce.
- The noodle water helps bring the sauce ingredients together. It loosens the peanut butter and soy mixture while helping it coat the gnocchi more evenly.
Frequently Asked Questions
Can I make the carrot gnocchi without an immersion blender?
Yes, although the immersion blender makes the process much easier. A regular blender or food processor can also do the job. If neither is available, mash the carrots very thoroughly, although the finished dough may have a slightly less smooth texture.
Why is potato starch used instead of regular flour?
Potato starch helps create the distinctive texture of these gnocchi. It binds with the cooked carrot and produces a soft, slightly chewy dumpling.
Can I freeze carrot gnocchi?
The shaped, uncooked gnocchi can be frozen before boiling. Arrange them in a single layer first so they freeze individually rather than becoming one large orange dumpling block. When cooking, they may need slightly more time than freshly made gnocchi.
What should I serve with carrot gnocchi?
The gnocchi can easily stand on their own as a main course, particularly because the sauce contains peanut butter and plenty of savoury flavour. For a larger meal, pair them with steamed vegetables or a crisp salad.
How to Store Any Leftovers
Refrigerate them promptly and consume them within a few days for the best quality. The sauce may thicken as it chills because of the peanut butter and starch. When reheating, add a small splash of water and gently warm the gnocchi until heated through.
Ingredients
How to Make Carrot Gnocchi
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Start by slicing the carrots and place them in a small microwave-safe bowl. Cover the bowl with cling film and microwave for 7 minutes.
Start by slicing the carrots and place them in a small microwave-safe bowl. Cover the bowl with cling film and microwave for 7 minutes.
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Transfer the cooked carrots to a bowl. Use an immersion blender to process them until you have a smooth carrot mixture. Add salt and potato starch, and mix. Once the mixture becomes thick enough to handle, put the utensils aside and use your hands to knead it to get a dough.
Transfer the cooked carrots to a bowl. Use an immersion blender to process them until you have a smooth carrot mixture. Add salt and potato starch, and mix. Once the mixture becomes thick enough to handle, put the utensils aside and use your hands to knead it to get a dough.
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Take portions of the carrot dough and roll them between your hands to form small balls. Use your finger to press a small hole into the centre of each one.
Take portions of the carrot dough and roll them between your hands to form small balls. Use your finger to press a small hole into the centre of each one.
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Bring a pot of water to a proper boil, add the carrot gnocchi, and cook them for 5 minutes.
Bring a pot of water to a proper boil, add the carrot gnocchi, and cook them for 5 minutes.
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Mix soy sauce, minced garlic, sugar, chili flakes, peanut butter, chopped green onion, hot vegetable oil, and noodle boiled water in a bowl.
Mix soy sauce, minced garlic, sugar, chili flakes, peanut butter, chopped green onion, hot vegetable oil, and noodle boiled water in a bowl.
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Add the cooked carrot gnocchi to the bowl containing the sauce and mix.
Add the cooked carrot gnocchi to the bowl containing the sauce and mix.
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Transfer the saucy carrot gnocchi to a serving plate and finish with a little extra green onion if desired. Enjoy!
Transfer the saucy carrot gnocchi to a serving plate and finish with a little extra green onion if desired. Enjoy!
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