500 g carrots
100 g feta cheese, crumbled
1.5 cups of plain flour
1/4 teaspoon ground nutmeg
1/4 teaspoon garam masala
1 free range egg, lightly beaten
Minted cream sauce
2 spring opnions, thinly sliced
2 garlic cloves, crushed
150 ml puring cream
2 tablespoons shredded mint
1 Cut the carrots into large pieces and boil until tender, drain and sieve.
2 Mix the carrots and feta in a large bowl, add spices and stir in the sifted flour.
3 Add egg and mix until it becomes a dough
4 To make the minted cream, melt butter in a frying pan, add spring onion, garlic and cook over medium heat until soft and golden. Add cream and simmer for 3 minutes. Remove from heat and stir through mint.
5 Meanwhile, cook gnocchi in batches in a large saucepan of boiling salt water until they float to the surface.