Instructions

Preheat the oven to 180°C/350°F. Peel carrots and transfer them onto a baking sheet. Drizzle with some olive oil, season with salt, and roast for approx. 45 min.

Add roasted carrots, ricotta cheese, egg, and some salt to a food processor and blend until smooth. Transfer carrot puree into a large bowl, and add starch and flour gradually. Allow cooling in the fridge, if desired.

Remove gnocchi dough from the fridge, transfer it onto a floured working surface, and knead carefully. Cut dough into 4 equal pieces and roll them into logs. Cut into bite-sized pieces and roll into small balls. Then transfer onto a floured baking sheet or cutting board.

Bring a large pot with salted water to a boil. One after another, transfer gnocchi into the boiling water. Once they float, they’re ready and can be gently removed using a slotted spoon.

Heat up a large skillet on medium heat with 2 tbsp of butter, add gnocchi and 50g of chopped walnuts. Gently toss gnocchi so they get nice and toasty from all sides.