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Discover authentic carrot gnocchi: soft, nourishing and with a unique flavor thanks to potatoes and whole wheat flour. Bring Italian tradition to the table, try them now!
Steam the peeled potatoes and carrots cut into large pieces for 15 minutes.
Transfer them to a bowl and season with salt. Mix. Add the flour a little at a time and start kneading. You may need more or less flour than the amount written in the ingredients, so add it little by little.
The dough should be firm, soft and not sticky. Cut pieces and shape long cylinders about 2 cm wide. Cut the gnocchi to the size you prefer.
Drop them into salted boiling water. Cook for about 4 minutes after they rise to the surface.
Season as you like. I tossed them in a pan with vegan butter, sage and nutritional yeast.
Italia, Abruzzo
| Energy (kcal) | 178.09 |
| Carbohydrates (g) | 36.65 |
| of which sugars (g) | 2.24 |
| Fat (g) | 0.78 |
| of which saturates (g) | 0.14 |
| Protein (g) | 5.98 |
| Fibre (g) | 4.23 |
| Salt (g) | 0.03 |
