Servings:
6
Prep time:
60
Cooking time:
50
INGREDIENTS
- Gnocchi:
- - 500 g of carrots
- - 500 g of potatoes
- - 300 g of flour
- - 1 egg
- - Nutmeg
- - 40 g of parmesan cheese
- - salt
- Sauce:
- - 200 g of carrots
- - 200 g of cheese castelmagno
- - 300 ml of milk
- - Black pepper
INSTRUCTIONS
- Cook onwith steam all the peeled carrots for 20-25 minutes.
Boil the potatoes for 35-40 minutes, peel and mash with a potato masher along with 500 grams of carrots while they are still hot. Mash the rest of the carrots and keep aside. - Form, on a floured surface, a fountain with 250 grams of flour mixed with salt, nutmeg and cheese: put at the center of the warm puree a beaten egg and knead, adding flour if the mixture is too thin.
- Divide the dough into pieces, cut it into little snakes, cut into gnocchis of 2 inches, and let them roll on the back of a grating by pressing the center with your thumb. Recombine them in a floured plate.
- Melt over low heat, pieces of Castelmagno cheese in milk, add the carrots and cook flavoring by pouring more milk if the sauce is too dry. Cook the gnocchi and pick them up, as they come to the surface with a slotted spoon. Put them in a pan, let them jump so that the sauce is evenly distributed and pepper, stir and serve.
