Inspired by Koenemann’s The Essential Pasta Cookbook



800 g carrots, diced
2 large potatoes
200 g feta cheese
2-2 ½ cups coarse flour
1 egg, lightly beaten


Cream and Wine Sauce

50 g butter
2 spring onions, chopped
2 tbsp white wine
400 ml cooking cream
salt and white pepper


Cook the carrots and potatoes in salted water.

Sieve and process in a food processor together with the cheese until smooth.

Add the flour, spices and egg to make smooth (not too soft) dough.

Coat the palms of your hands with flour and shape walnut-size gnocchi. Flatten slightly.

Cook in a large pot of boiling water for about 2 minutes, until they float to the surface.

Serve with cream and wine sauce:

Simmer the onions in butter. Pour in the wine and cream and cook over low heat until thickened. Season with salt and pepper to taste