Carrot and ricotta gnocchi

I always like to try something different, if it's also quick it's the top. These gnocchi are a really nice recipe seen during Clerici's program on Raiuno. Simple and nutritious, they combine vegetables and protein.

Ingredients for 4 people:

• 200 g well-dried boiled carrots (about 230 g raw)

• 350 g ricotta cheese

• 2 eggs

• 120 g grated parmesan cheese

• salt

• nutmeg

• gluten-free pasta mix to taste

• gluten-free fine rice flour

Blend the carrots with the eggs until creamy.

Add the salt, nutmeg and a tablespoon of flour and whisk again.

Place the mixture in a bowl, add the cottage cheese and mix well.

Then add the flour a little at a time until the dough is soft and not sticky (I used a total of 6 tablespoons of flour but it depends on the carrots and ricotta you use).

Cover with plastic wrap and refrigerate for 30 to 40 minutes.

Remove from the refrigerator and check the dough to see if it is sufficiently dry otherwise add a little more flour.

Knead the dough on the surface and make the usual sausages to cut into chunks with the help of rice flour.

Boil the gnocchi for 3 to 4 minutes and season to taste.

If you want to freeze them place them on a tray in the freezer and, when hard, transfer them to a freezer bag.