Boil the carrots, let them cool, then blend them and add the flour with a pinch of salt.
Knead until you create a smooth and homogeneous dough, then shape the gnocchi with your hands.
At this point, boil salted water in a large pot, add the gnocchi and wait for them to float to the surface (it will only take a few minutes).
Drain the gnocchi and place them directly in a pan with the sauce of your choice (tofu cream, cream, ricotta, vegetables... whatever you prefer), turn on the stove and let them blend for a few minutes.
Italia, Emilia Romagna
| Energy (kcal) | 176.42 |
| Carbohydrates (g) | 38.57 |
| of which Sugars (g) | 4.74 |
| Fat (g) | 0.34 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 5.89 |
| Fiber (g) | 2.66 |
| Sale (g) | 0.05 |
