First peel the carrots, remove the ends, wash them, dry them and cut them into chunks.
Cook them for about 5 minutes in the microwave or for 10 minutes in the steam (in both cases, they must be well cooked), let them cool, then blend them.

Arrange the flour in a bowl and add the carrots and salt to the center.
Knead until a soft, smooth and non-sticky mixture is obtained (if it is too sticky, add a little more flour), then leave to rest for at least 30 minutes at room temperature.

After the rest, divide the dough into several parts, form long cords about 1.5 cm wide and cut them into dumplings about 2 cm long.

Strip the gnocchi by passing them quickly on the prongs of a fork, in order to give them their typical appearance.

As they are ready, arrange the gnocchi on a floured tray, leaving some space between them.

Boil the carrot gnocchi in boiling salted water, drain them as they rise to the surface, season them to taste and serve them.

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