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Recipe by
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!
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Steam the peeled potatoes and carrots cut into large pieces for 15 minutes.
Step 2 of 5: 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.
Step 3 of 5: 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.
Step 4 of 5: Drop them into salted boiling water. Cook for about 4 minutes after they rise to the surface.
Step 5 of 5: Season as you like. I tossed them in a pan with vegan butter, sage and nutritional yeast.
In summary: Nickel to be checked · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving300 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,235 kJ534 kcal | 745 kJ178 kcal |
| Fat | 2.34 g | 0.78 g |
| of which saturated fatty acids | 0.42 g | 0.14 g |
| Carbohydrates | 109.95 g | 36.65 g |
| of which sugars | 6.72 g | 2.24 g |
| Fibre | 12.69 g | 4.23 g |
| Protein | 17.94 g | 5.98 g |
| Salt | 0.09 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
