Place the washed potatoes in their skins in a small pot with water and a pinch of salt. Cook until soft, about 20 minutes and let cool.

Cut the cleaned carrots into smaller pieces, cook separately in water for about a 15 mins and also let cool down.

Cut peeled potatoes into smaller pieces and place into a food processor, add the boiled carrots. Mix together or you can just mash the veggies with a fork.

In a deeper bowl, combine sifted flour with mixed vegetables. Add a spoon of turmeric, a spoon of salt and one egg. Form a compact dough (which can be prepared in advance and stored in the refrigerator).

On the floured board, roll the dough in several parts with your fingers into long strips with a thickness of 1.5 cm, cut into small squares / pillows. Sprinkle with flour, preventing their further sticking. Gnocchi are ready for boiling, but if you fancy more traditional design, twist each piece downwards with a sliding movement along the back of the fork.

Put the pasta in boiling salted water, mix it occasionally and cook for about 7 minutes. Drain and set aside.

In a larger pan with olive oil, fry the sliced ​​garlic briefly. Sprinkle with turmeric, mix and immediately put the cooked gnocchi in the base. Roast and stir for 5 minutes. Add a handful of freshly chopped basil and after 2 minutes, add heavy cream. Stir occasionally and cook for another 3 minutes. Serve with parmesan and fresh basil.


(semolina type) flour 400 g + for dusting, carrots 300 g, potatoes 250 g, eggs 1 pc, salt 1 teaspoon, turmeric 2 teaspoon, olive oil 3 soupspoon, garlic 4 cloves, heavy cream (sugar free) 200 ml, parmesan, basil

servings: 4

preparation time: 60 minutes