Carrot gnocchi

Take carrots and peel the outer layer (you can use these peels to make a ribbon salad!)
Cut into pieces and boil with a little salt.
They should be soft enough to turn to mush with a fork.
Once done drain the water and mush down the carrots (I did this is a separate bowl) they should be full mush.
Add flour and salt. Make a carrot dough from this. Combine until you have a nicely formed dough it will be a little sticky so load up on flour.
Once you can roll it into a ball without it being a complete mess separate it into sections.
Roll the sections into tubes and cute small pieces off and using a fork roll the piece down the backend to create the gnocchi look.
Add your pot with water to stove and start boiling the water while you work on your gnocchi.
Once a rolling boil dump your gnocchi in. Once it rises to the top you can begin removing them with a slotted spoon.
Drain your water and add minced garlic with oil. Add red onion in slices, artichoke (I preferred the artichoke hearts marinated in oil from Kirkland), red chili flakes, oregano, salt, pepper, paprika, yellow bell peppers cubed, and garlic salt only a splash.
Fry all those up so you have a nice roast on all of them.
Add a can or make it yourself of tomato sauce plain.
Mix and let it reach a mid boil before brining it down to a simmer.
Once you’re ready add your gnocchi.
For some extra yummy add vegan cheeses