Recipe for Carrot Gnocchi

Preparation of the puree: Peel the potatoes and carrots, cut them into pieces, steam for 15 minutes, then blend into a smooth puree. Add a quarter of the cheese to the puree, season with salt and pepper, and blend again.

Shaping Incorporate the flour gradually while working the dough until it no longer sticks (add more flour if necessary). Form small balls of dough with your well-floured hands, finishing the operation by pressing a fork on top of the gnocchi. These small grooves help hold the sauce for a better tasting experience.

Cooking the cabbage Cook the romanesco cabbage for 5 minutes in a pot of boiling salted water.

Cooking the gnocchi Brown the gnocchi for about ten minutes in a hot pan with butter, a drizzle of olive oil, and rosemary leaves to heat them through and brown them on all sides.

Preparation of the sauce: Crush the remaining cheese, dilute it with liquid cream, and heat everything in a small saucepan over very low heat for 5 minutes. Season with salt and pepper.

Arrange the gnocchi on 4 plates, distribute the romanesco cauliflower, and drizzle with the cheese sauce.