Italian Carrot Gnocchi recipe – learn how to make the perfect Mediterranean gnocchi with carrots from scratch in your own home. This basic carrot gnocchi recipe can be lifted up with parmesan, sage, thyme or rosmarinate for enhanced flavor profile. Recipe can be prepared with purple carrots too.
We’re rather fond of gnocchi in our house – traditionally potato gnocchi above all else – though these carrot gnocchi came about quite by necessity one day and swiftly earned a permanent place at the table.
The recipe itself is wonderfully simple and lends itself beautifully to variation: perhaps finished with a generous shaving of Parmesan and crisp sage, made with purple carrots for a more striking presentation, or simply seasoned with your favourite Italian herbs. The possibilities, quite honestly, are endless.
Behind the Bites
Semolina flour has long been an essential part of Italian cooking, particularly in the south of the country. Made from durum wheat, it thrives in the warm, dry climate of regions such as Sicily and Puglia. Its history in Italy dates back to ancient Roman times, when coarse wheat meals were already used for breads and simple doughs.
By the Middle Ages, semolina had become the foundation of many pasta traditions across southern Italy. Unlike softer flours, semolina created pasta with a firmer texture and excellent durability. Cities such as Naples later became famous for large-scale dried pasta production. Semolina was equally important in bread-making, giving loaves their golden color and crisp crust. Traditional breads from Sicily and Altamura are still made this way today.
Ingredients and Substitutions
- Carrots – purple or orange carrots
- Semolina flour – re-milled Italian semolina is best for gnocchi. Type 00 Italian flour can be used too, but I highly recommend using Semolina if possible
- Water – for dough, carrots and gnocchi
How to make carrot gnocchi at home?
1st: Prepare the carrots, boil in hot water and puree.
2nd: Mix semolina flour, pureed carrots and water. Knead a soft dough that is easy to work with.
3rd: Divide the dough into 5 equal pieces. Roll out each into a thin stick. Cut small pieces and run the gnocchi through floured gnocchi board. Or use in their rustic shape.
4th: Bring water to a boil in a large cooking pot, cook gnocchi for 1-2 minutes or until they resurface at the top. Use immediately for your main meal. Or simply brown in butter and some fresh herbs on the stove top, sprinkle with mozzarella cheese and serve.
How to STORE carrot gnocchi?
If using within 24 hours: Arrange the uncooked gnocchi in a single layer on a lightly floured tray or baking sheet. Cover loosely with a tea towel or cling film. Keep refrigerated. Avoid piling them into a bowl, as they tend to stick together. Take out before cooking in hot water.
Longer storage: For longer storage options Freezing is the best option. Place uncooked gnocchi on a floured tray in a single layer. Freeze until firm, usually about 1–2 hours. Transfer to a freezer bag or airtight container. Gnocchi can typically be kept frozen for up to 6 months. When cooking from frozen, do not thaw first. Simply drop the frozen gnocchi directly into boiling salted water and cook until they float to the surface.
Cooked gnocchi: Cooked gnocchi can be refrigerated in an airtight container for around 48 hours. A drizzle of olive oil helps prevent sticking, but not always. They reheat particularly well in a frying pan with butter or sauce. However, I recommend freezing before cooking for longer storage.
Italian Carrot Gnocchi (how to, step by step)
Ingredients
- 270 g carrots, raw (approx. 2 large carrots)
- 400 g Semolina flour
- 30 g water, lukewarm
- water for cooking carrots
Instructions
- First, wash carrots under cold water, peel (if not organic) and remove the ends of the carrots. Cut in large chunks and place into a small soup bowl with lid.
- Then, cover carrots with water completely and bring to a boil. Let simmer until fully cooked. Check with fork.
- Next, drain carrots from the water they were boiling in. Using a fork/immersion blender puree all carrots well.
- Then, in a large mixing bowl combine carrot puree, semolina flour and water. Knead a soft, non stick dough that can be easily worked with.
- Divide the dough into 5 equal pieces and roll out each into a thin stick. Cut the sticks into small pieces (the gnocchi).
- Run each gnocchi though a gnocchi board heavily dusted with semolina flour. Set aside on a flour surface.
- Fill a large cooking pot with water and bring to a boil. Submerge gnocchi into the boiling water for about 1-2 minutes or until they pop on the surface. If using a smaller pot do not cook the gnocchi all at once.
- OPTIONAL: Transfer into a cooking dish, drizzle with olive oil (or butter) and fresh sage (thyme). Brown on each side for a few minutes and serve.
Notes
Nutrition
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