Tuesday, April 15, 2014

Raw Southwest Spring Carrot Gnocchi with Spicy Chili Sauce

I used to love gnocchi before I went raw.  Pillowy little dumplings, the perfect comfort food in my mind.  about a year and a half ago I tried to make a raw version and failed miserably.  I had no idea what I was doing, being new to raw food, and they turned out so bad I threw them out.  I thought it was about time I attempted making them again now that I know more about how ingredients behave when using raw things.  

I decided to give the Italian comfort food a Southwest flavor since I am always one for putting my own spin on things and I love a little spice.  I made a carrot gnocchi, but I flavored it with things like cumin, chipotle and garlic.  I then made a silky chili sauce, a little spicy that I knew would pair perfectly with the gnocchi. I served them with asparagus and peppers and they made for a satisfying comforting dinner!  So much for that epic fail I had last time I tried to make them...this was a win, and this is why I always try everything at least twice.  I consider fails just a practice round!

Raw Southwest Spring Carrot Gnocchi with Spicy Chili Sauce
Serves 4

2 1/2 cups chopped carrot
1/2 cup raw shelled hemp seeds
1/2 cup raw almonds
1/4 cup nutritional yeast
sea salt to taste
2 garlic cloves
2 Tbsp ground flaxseed
1 Tbsp cumin seeds
1 tsp turmeric
a pinch cayenne
1 cup sprouted chickpea flour or sprouted quinoa flour
1/2 cup coconut flour (plus more as needed)

1 large tomato
1 red bell pepper
1 medium carrot
1/4 cup sun dried tomatoes (soaked until soft and drained)
3 dates
1 garlic clove
sea salt
1/2 tsp chipotle powder
1 tsp cumin
2 Tbsp almond butter

1 bunch asparagus, cut into 1 inch pieces
1 red bell pepper, or mini peppers cut julienne (or sliced if you have the mini pepper)
a few scallions, sliced

For the gnocchi, combine the carrots, hemp seeds, almonds, yeast, sea salt, garlic, flax, cumin, turmeric and cayenne in a high speed blender or food processor. Blend until smooth. If using the blender, transfer to a food processor before adding the flours.  Add the chickpea flour, and process until smooth.  Add 1/2 cup of the coconut flour and process until smooth. Remove from the food processor and place in a large bowl. Knead in more coconut flour a little at a time until you have a soft but not too sticky dough (the less you add, the more tender the gnocchi will be, and I ended up with about 1/4 cup additional flour).  Shape into little gnocchi shapes, and set aside on a plate (or if you want them warm, place them in the dehydrator at 115F while you prepare the sauce).
To make the sauce, combine all ingredients in a high speed blender and blend until smooth.
When ready to plate, spoon some of the sauce onto a serving plate, top with some gnocchi, some asparagus and spoon some more of the sauce over.  Top with peppers and scallions.  Serve!


  1. Awesome to see you getting into entrees more!

    1. Thanks! I would have a lot more but they have all been going into my book that I am working on ;)!

    2. Once again Amy, you are amazing. Thanks for sharing