We really enjoy carrot green pesto, it is so tasty! It was delicious on these carrot gnocchi as well as nice having left over pesto to put on a baguette.

Vegan Carrot Gnocchi with Carrot-top Pesto and Smokey Tofu Pieces – License photo

Serving Size: 4


for the carrot gnocchi:

  • 2 cups carrots, peeled and chopped
  • 1 cup flour of choice AP, whole wheat, oat, almond or mixture
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • dash nutmeg (optional but nice)

for the carrot-green pesto:

  • 5 cups carrot greens, cleaned feathery leaves, removed from stems and chopped
  • 2 tablespoons lemon juice
  • 2-3 garlic cloves, minced
  • ½ teaspoon salt
  • ½ cup walnut pieces
  • small pinch dry mustard powder
  • 2-3 tablespoons nutritional yeast
  • 3-4 tablespoons olive oil (more if you prefer a more liquid pesto)
Vegan Carrot Gnocchi with Carrot-top Pesto and Smokey Tofu Pieces – License photo


  1. I suggest to make the pesto first, as once the gnocchi are ready, you will want to serve them.
    To make the pesto:
    1. Place the carrot greens in the food processor.
    2. Add the lemon juice, salt and oil. 
    3. Puree the greens.
    4. Add the walnuts, nutritional yeast and spices (garlic, salt and mustard if using) and puree once again.
    5. Season to taste, and add oil if you want it more liquid.
  2. To prepare the gnocchi:
    1. Place the peeled, chopped carrots in a steamer and steam until soft. Alternately, you could also roast them in the oven.
    2. In a bowl, whisk together the flours, salt, nutmeg and cornstarch.
    3. When the carrots are soft, puree them in a bowl with an immersion blender, or using a food processor.
    4. Add the carrot puree to the flour mixture and mix well.
    5. Allow the dough to rest for 15 minutes. 
    6. Test the dough to see if anything is needed. If it is too “wet” add more flour so that it is easily handled.
    7. On a lightly floured surface roll the dough out into 3-4 long ropes.
    8. Cut the ropes into 1 inch size pieces and indent slightly using a floured fork .
    9. Place the gnocchi on a lightly floured plate until all the gnocchi have been made.
  3. Cook the gnocchi: The method of cooking the gnocchi is your choice – some like to boil the gnocchi, others prefer to fry them in a bit of oil, others, do both. We fry the gnocchi so they have a light crunchy outside.
    1. If you boil the gnocchi, bring a pot of lightly salted water to boil then turn down to a soft boil. 
      Add some of the gnocchi to cook, when they float remove with a slotted spoon and place in a bowl until all the gnocchi are cooked. You might splash a bit of olive oil over the gnocchi so they don’t stick together.
    2. If you prefer to fry the gnocchi, heat some oil, or margarine in a non-stick frying pan, add the gnocchi and cook until lightly brown.
  4. Slice the tofu.
  5. Add the tofu pieces to the gnocchi.
  6. Serve the gnocchi and tofu with pesto dolloped, or drizzled on top.


Make sure you have organic carrots and carrot tops. Wash the tops well. Use only the light, feather leaves, removed from the big stems. I spin them dry and then using scissors cut them in smaller pieces into the food processor. I make more then is really necessary for the dinner, as we really enjoy the pesto as a spread on a baguette, or even on sandwiches.