Summary

Ingredients

• 500 g nocchi from the coolin shelf (or the same amount homemade)
• 500 g carrot (s)
• 300 ml cream
• 1 teaspoon stock, granulated (a little more if you like)
• 0.5 teaspoon ½ potato flour
• Parmesan
• 2 tablespoons oil
• salt
• pepper

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Instructions

1. Clean the carrots and cut into narrow wheels. Heat the oil in a coated saucepan, sweat the carrots, dust with the stock and deglaze with the cream. Cook the whole thing for about 15 minutes with the lid closed and low heat.
2. In the meantime, cook the gnocchi according to the instructions on the packet. (If you make your own gnocchi you have to start a little earlier, of course). Season the carrots with salt and pepper. Drain the gnocchi and mix with the carrots.