Place scrubbed, unpeeled potatoes in a medium pot. Cover with water, add a teaspoon of salt, bring to the boil, reduce heat and simmer until fork-tender.

Drain potatoes and place them on a plate on the counter to cool.

While the potatoes are cooking and cooling, prepare the carrots. Peel them, chop off the ends, and dice into small pieces. Place in a small pot and cook until tender and no longer crunchy. (This is not the time for al dente carrots.)

Drain carrots and cover with cold water. Once cool, drain in a sieve, shaking to remove excess water. Puree drained carrots in a food processor or with an immersion blender. If you have neither, press them through a sieve with the back of a spoon. Reserve.

Once potatoes are cool, peel off the skins. Using the large holes in a box grater, grate the potatoes into a medium-sized bowl. (A food mill or a ricer will also work. But not a blender, the potatoes will become gluey.)

Add the carrots to the potatoes and blend thoroughly with a fork.

Add the flour, a quarter-cup at a time. (The amount of flour you need will depend on how starchy your potatoes are.) Blend well with a fork before adding the next 1/4 cup.

Once you’ve added all the flour, turn the dough onto a counter and shape into a disc. If it holds together, pinch off a piece of dough and drop it into a pot of simmering water. It should fall to the bottom of the pot and rise to the surface after about 3 to 4 minutes. If it disintegrates in the water, add flour a tablespoon at a time, and keep testing.

Once you’re sure the gnocchi will not fall apart in the water, divide the dough into four pieces. Line a large baking sheet with parchment paper.

Roll each piece out into a rope about 1/2-inch thick. Cut each rope into 1/2-inch pieces. To make the classic gnocchi grooves, roll each piece towards you with the tines of a fork.

Place gnocchi, not touching, on the parchment paper, until ready to cook.