Potato gnocchi with carrot sauce
Ingredients (serves 3-4)
  • 300 g boiled potato
  • 200 g boiled carrot
  • 150 g rice flour
  • 1 egg yolk
  • Pepper
  • Extra virgin olive oil
  • Salt (skip in case of hypertension or fluid retention)
  • For the carrot sauce:
  • 4 carrots
  • 2 tbsp virgin olive oil
  • 2 tsp grated soft cheese (lactose-free in case of intol-erance)
  • 1 garlic clove
  • 1 fresh ginger piece
  • 100 ml water or vegetable stock
  • 1. Boil carrot and potatoes. Strain when fully cooked, mash with a food mill into a bowl.
  • 2. Add the egg yolk, salt, and pepper.
  • 3. Stir until combined. Little by little, add the rice flour until achieving a consistent dough.
  • 4. Make small, elongated pieces (like gnocchi).
  • 5. Boil water in a big saucepan.
  • 6. Add the gnocchi. When they start floating on sur-face of the water, remove and strain.
  • 7. For the carrot sauce:
  • - Peel and cut the carrot into slices and poach slowly with a few drops of olive oil, without excessive browning. If necessary, add a few drops of water.
  • - Chop the garlic clove and the ginger and add to the carrot. Poach for five minutes and add the vegetable stock.
  • - Remove the ginger, add the cheese, and blend the mixture.
  • - Sieve the sauce so it becomes very smooth.
  • 8. Serve with the sauce as a base and the gnocchi on top, with a drizzle of olive oil.



If there is no diarrhea, the gnocchi can be accompanied by other sauces, depending on individual tolerance: carbonara sauce, cream sauce, tomato sauce, cheese sauce, pesto sauce, or simply with a drizzle of olive oil virgin flavored with some herb or spice.