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  • 500 g of ricotta
  • 300 g of carrots
  • 50 g Parmesan cheese
  • 250 g of rice or quinoa flour
  • 2 organic eggs
  • Sea salt
  • Nutmeg
  • Olive oil
  1. Steam or boil the carrots until tender. Puree and allow to cool
  2. Mix the ricotta with carrots, flour, eggs in a bowl with a little sea salt and nutmeg into a dough.
  3. Sprinkle some flour on a work surface. Knead the dough gently and roll into a ball. Cut the ball into small pieces, around half a centimeter across, and scratch them lightly with a fork. You may have to add a little more rice flour to the work surface, but just enough to prevent sticking.
  4. Bring water to the boil, add salt and a batch of gnocchi. When they start to float, remove from water. Continue cooking the rest in batches.
  5. Once you’ve strained off all the gnocchi, heat a splash of olive oil in a frying pan and saute with a handful of fresh herbs and a pinch of salt. Serve immediately with slivers of parmesan.