2-Ingredient Carrot Gnocchi
Easy Homemade Carrot Pasta Dumplings
These soft and delish carrot gnocchi are made with only carrots and flour! They are somewhere between fresh pasta, gnocchi, and a tender little dumpling—and they are almost impossible to get wrong.
You can roll them into traditional gnocchi, cut them into small pieces, use a tiny pasta shaper, or make them completely by hand like I did. Mine were supposed to look like little button noses, but they basically ended up looking like tiny carrots—which somehow made them even cuter.
Pinterest Family—Here’s the Recipe
You came for the recipe, so I won’t make you hunt for it. Here is everything you need to start cooking.
Two-Ingredient Carrot Gnocchi
Prep time: Approximately 30 minutes
Resting time: 15 minutes
Cooking time: Approximately 2–4 minutes per batch
Servings: Approximately 4
Ingredients
400 grams carrots, peeled and roughly chopped—(about 3 medium or 2 very large carrots)
1½–2 cups all-purpose flour, plus more for shaping
Water for boiling & Salt
The Short Version
Boil the carrots until extremely soft, drain them thoroughly, and mash until smooth. While the carrots are still hot, gradually mix in the flour, about 2 tablespoons at a time, until a soft dough forms that no longer sticks to your hands.
Cover the dough and let it rest for approximately 15 minutes. Pinch off small pieces, roll them into balls, and form them into any shape you like. Place the shaped pasta on a flour-dusted piece of parchment paper.
Boil in well-salted water for approximately 2 minutes, or until the gnocchi float and reach your desired consistency. Drain and toss with butter, olive oil, or your favorite sauce.
From My Kitchen
This recipe was such a fun surprise.
I wanted to make a simple carrot pasta dough, but instead of pulling out a traditional pasta maker, I decided to form each piece by hand. I pinched off little pieces of dough, rolled them into balls, and pressed a hole into the center because I thought they would look like tiny button noses.
They did—but they also ended up looking almost exactly like little carrots. It made me laugh, and I think that is part of what makes cooking at home so enjoyable. Not everything has to look perfectly uniform or come out exactly as you pictured it to be worth making.
My husband and I both loved them. They were soft, comforting, slightly sweet from the carrots, and somewhere between homemade pasta and a dumpling. They also held the butter sauce beautifully.
I served ours with caramelized onions, balsamic glaze, butter, and applewood-smoked chicken thighs. It felt like a complete, comforting dinner without requiring complicated ingredients or a traditional pasta machine.
Why This Recipe Works
The carrots provide moisture, color, flavor, and structure, which means you don’t need eggs, milk, or potatoes to bring the dough together.
The flour is added gradually because every batch of carrots will hold a slightly different amount of water. Adding it approximately 2 tablespoons at a time allows you to stop as soon as the dough becomes workable.
This keeps the gnocchi soft and tender instead of making them dense or overly chewy.
It is also an incredibly forgiving recipe. If the dough still sticks to your hands, add a little more flour. If it feels easy to shape and holds together, stop adding flour. You do not need to overthink it.
A Closer Look at the Ingredients
Carrots
Use approximately 400 grams of peeled carrots. Depending on their size, this will usually be around three medium carrots or two very large carrots.
Cut the carrots into similarly sized pieces so they cook evenly. They need to become extremely soft—softer than you would normally cook carrots for dinner—because any firm pieces will make it harder to create a smooth dough.
Orange carrots give the pasta its beautiful color, but this could also be fun to try with yellow or purple carrots.
All-Purpose Flour
Begin with 1½ cups and keep the remaining flour nearby. You may need the full 2 cups, but it is better to add it gradually than to add too much at once.
The exact amount will depend on:
How much moisture remains in the carrots
How finely you mash them
The humidity in your kitchen
The type and brand of flour you use
You will also need a little additional flour for your hands, parchment paper, and shaping surface.
How to Make Carrot Gnocchi
1. Cook the carrots until extremely soft
Peel the carrots and cut them into small, relatively even pieces. Add them to a saucepan and cover them with water.
Bring the water to a boil and cook until the carrots are extremely soft and can be easily crushed with a fork.
Do not stop cooking when they are merely fork-tender. You want them soft enough to mash into a smooth purée.
2. Drain and mash the carrots
Drain the carrots very thoroughly. Any unnecessary water left behind means you will need more flour later.
Transfer the hot carrots to a mixing bowl and mash until as smooth as possible. You can use a potato masher, fork, ricer, or food processor.
A few tiny pieces will not ruin the recipe, but a smoother mash will create a smoother dough.
3. Add the flour gradually
While the carrots are still hot, begin adding the flour approximately 2 tablespoons at a time.
Mix after every addition. As the dough thickens, begin gently bringing it together with your hands.
Continue adding flour until the dough is soft and workable but no longer sticky enough to cling to your fingers. It should still feel tender; it does not need to become a stiff bread dough.
Avoid adding more flour than necessary. Too much flour can make the finished gnocchi dense.
4. Rest the dough
Cover the dough and allow it to rest for approximately 15 minutes.
This gives the flour time to absorb the remaining moisture and makes the dough easier to handle.
5. Shape the gnocchi
Line a tray or countertop with parchment paper and dust it generously with flour.
Pinch off small amounts of dough and roll them into balls. Press your fingertip or the end of a small utensil into the center to create the little “button nose” shape.
You can also:
Roll the dough into ropes and cut it into traditional gnocchi
Press each piece across the back of a fork
Use a small pasta or gnocchi board
Make larger dumplings
Make tiny pieces for adding to soup
Place each finished piece on the floured parchment without letting the pieces touch.
For shapes that need more definition, allow the formed gnocchi to rest for an additional 10–15 minutes before boiling. This can help them firm up and hold their shape better in the water.
6. Boil in salted water
Bring a large pot of well-salted water to a gentle boil.
Add the gnocchi in batches so you do not overcrowd the pot. Cook for approximately 2 minutes, or until they float and reach your preferred consistency.
Larger or thicker shapes may need an additional minute or two.
Remove them gently with a slotted spoon rather than pouring the entire pot through a colander. Freshly cooked gnocchi are delicate.
7. Add your sauce
Transfer the cooked carrot gnocchi directly into your preferred sauce.
Toss them with:
Melted butter
Browned butter and herbs
Caramelized onions
Balsamic glaze
Olive oil and garlic
Cream sauce
Tomato sauce
Bolognese
Broth or or add them to homemade soup!
Cassidyy’s Real-Food Notes
This is such an easy way to bring more vegetables into a meal without disguising them or turning them into something highly processed.
The carrots are not hidden—they are what make the recipe special. They give the gnocchi their color, gentle sweetness, and soft dumpling-like texture.
These are also a simple alternative to traditional potato gnocchi. I would not say they taste exactly the same, because carrots naturally have their own flavor, but they satisfy that same desire for something soft, warm, comforting, and able to carry a good sauce.
The recipe is simple enough to make on an ordinary weeknight, but the color and handmade shapes make it feel special.
Flavor Variations
This basic dough gives you plenty of room to experiment. Add seasonings while mashing the carrots, before incorporating the flour.
You could add:
Roasted garlic
Black pepper
Onion powder
Fresh thyme
Sage
Rosemary
Parsley
Parmesan
A pinch of nutmeg
Chili flakes
Finely grated cheese
You could also serve them with Bolognese or another meat sauce for a heartier meal.
When adding wet ingredients, remember that you may need a little more flour to keep the dough from becoming sticky.
Troubleshooting
Why is my dough sticky?
Your carrots may have retained more water, or you may simply need more flour. Continue adding flour about 2 tablespoons at a time until the dough no longer sticks to your hands.
Why did my gnocchi become dense?
The most likely cause is adding too much flour or working the dough too aggressively. Add only enough flour to make the dough workable, and handle it gently.
Why are there pieces of carrot in my dough?
The carrots may not have cooked long enough or may need to be mashed more thoroughly. They should be extremely soft before you begin adding the flour.
Why did my shapes fall apart in the water?
The dough may have needed a little more flour, or the shaped pasta may have benefited from resting longer before boiling. You can also test one piece first and adjust the remaining dough if necessary.
How do I know when they are cooked?
The gnocchi will generally float when they are nearly ready. Allow them to cook for approximately 2 minutes total, then taste one. Larger pieces may need slightly longer.
What to Serve With Carrot Gnocchi
I served mine with a butter sauce, caramelized onions, balsamic glaze, and applewood-smoked chicken thighs.
They would also be delicious with:
Roasted chicken
Beef Bolognese
Browned butter and sage
Creamy garlic sauce
Sautéed mushrooms
Homemade broth
Parmesan and fresh herbs
A simple garden salad
Roasted vegetables
Because they taste a little like dumplings, you can also make them smaller and add them directly to soups.
How to Store Carrot Gnocchi
Cooked carrot gnocchi can be stored in an airtight container in the refrigerator for approximately 3–4 days. Toss them with a little butter or oil before storing to help prevent sticking.
Reheat them gently in a skillet with butter or sauce.
To prepare them ahead of time, shape the dough and arrange the pieces on a heavily floured tray. Keep them covered and refrigerated until you are ready to boil them.
Frequently Asked Questions
Do I need a pasta maker?
No. I made the entire recipe by hand. You can roll the dough into balls, cut it into pieces, press it with a fork, or form any small shape you like.
Can I use a traditional pasta or gnocchi board?
Yes. This dough works beautifully with traditional pasta-shaping tools, but they are completely optional.
Does carrot gnocchi taste sweet?
The carrots contribute a gentle natural sweetness, but the finished pasta is still savory—especially when paired with salt, butter, herbs, onions, cheese, or a rich sauce.
Can I add these to soup?
Yes. Make the pieces slightly smaller and cook them directly in the simmering soup near the end of cooking. Because they are dumpling-like, they work especially well in broth-based soups.
Can I season the dough?
Absolutely. Add dried herbs, spices, garlic, cheese, or other seasonings to the mashed carrots before incorporating the flour.
Can I make them larger?
Yes. You can make them into larger dumplings, but they will need more time to cook through. Test one before removing the entire batch from the water.
—
Real food does not have to be complicated, expensive, or perfectly shaped.
Sometimes it looks like boiling a few carrots, adding flour until the dough feels right, and laughing because your little button noses came out looking like carrots.
That is part of learning to cook with real food: using what you have, trusting your hands, and allowing dinner to be both nourishing and fun.