Steam peeled and roughly chopped potatoes and carrots for 15 minutes.
Transfer them to a bowl and season with salt. Mix. Gradually add the flour and start kneading. You may need more or less flour than stated in the ingredients, so add it little by little.
The dough should be compact, soft, and not sticky. Cut pieces and form long cylinders about 2 cm wide. Cut the gnocchi to your preferred size.
Drop them into salted boiling water. Cook for about 4 minutes after they rise to the surface.
Season as you like. I sautéed them in a pan with vegetable butter, sage, and nutritional yeast.
Italia, Abruzzo
