Peel the carrots and cut them into slices. Cook them in salted water for about 15 minutes, they must become soft.
Blend them with an immersion blender until you get a puree. Add the egg, a pinch of grated nutmeg, the grated cheese and 200 g flour. Start mixing the ingredients, even with your hands is fine. Add salt and evaluate how much flour to add, depending on how much the mixture absorbs (for me about 230 g in total). Keep in mind that the mixture covered with cling film now goes in the fridge for about half an hour so it will solidify a little.
Take the mixture and flour your hands to make small loaves. Now cut at regular intervals with the spatula cutter (or tarocco) to make the gnocchi.
Make grooves with the appropriate gnocchi cutter or by passing them one by one over the prongs of a fork.
Place them on a tray/cutting board sprinkled with semolina to prevent them from sticking until ready to eat.
Cook them in hot water for a few minutes and remove them with a slotted spoon.
I seasoned them with a gorgonzola fondue or you can prepare a parmesan fondue (find out how to prepare it here) or a pesto.
