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How to make ForestFoods Carrot Gnocchi

Updated: May 25, 2023

We all know how yummy Gnocchi is and filling it is... this alternative carrot gnocchi is super delicious, healthy and certainly lighter on the tummy than our usual Gnocchi. A delicious and nutritious meal to share with the whole family!


For the Carrot Gnocchi

  • 500 grams ForestFoods carrots, peeled and chopped into ½” pieces

  • 1 tbsp. Pure Mountain Canola Oil

  • 1 tsp. kosher salt

  • 1 tsp. ground coriander

  • 1/4 tsp. ground white pepper

  • 1 cup water

  • 2 tbsp. sour cream

  • 1 ForestFoods regenerative egg

  • 2 1/2 cup all-purpose flour, plus more for surface

For serving

  • 1 tbsp. butter

  • 2 garlic cloves, thinly sliced

  • 1 tbsp. fresh ForestFoods rosemary leaves

  • 2 tbsp. roughly chopped pistachios

  • 1 cup boiled gnocchi

  • Kosher salt

  • Freshly ground black pepper

  • Freshly shaved Browns Parmesan, for serving


  • In a medium pot over medium heat, bring carrots, oil, salt, coriander, white pepper, and water to a boil. Cook, covered and stirring occasionally, until carrots are completely soft and water is completely evaporated, for about 18 minutes. Mash carrots until smooth and let cool slightly.

  • Whisk in sour cream and egg until smooth. Gradually add flour until a soft dough forms. Gently knead into a ball, then cover and rest for 30 minutes.

  • On a floured surface, divide dough into 4 pieces, then cut each piece into 5 strips. Gently roll each strip into a long rope about ½” in diameter. Cut each rope into ½” pieces and place on a lightly floured baking sheet, rolling to cover evenly in flour.

  • In a pot of boiling salted water, cook gnocchi in batches until they float to the top, about 3 minutes. Drain.

  • In a large skillet over medium heat, melt butter. Add garlic, herbs, and crushed pistachios and cook, stirring constantly, until fragrant, 30 seconds. Add cooked gnocchi, season with salt and pepper, and fry until garlic is golden, 3 to 4 minutes.

  • Garnish with cheese before serving.

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