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pumpkin purée (about 150 grams) • carrot purée (about 100 grams) • cooked quinoa (about 100 grams) • cooked white onion (about 50 grams) • raw green onion (about 20 grams) • large egg • quick oats (about 30 grams) • old-fashioned oats (about 30 grams) • (about 1/2 inch each) cheese • Salt, to taste • Black pepper, to taste • oil (about 20 ml, for cooking)

beef (in one piece, such as eye of round, roast beef, top sirloin, or whatever you can find; this time I used roast beef) • pancetta (I prefer smoked) • large onions • celery • garlic • red bell peppers and 1 green bell pepper (I like to use more red with red meat) • Crushed tomatoes (fresh or canned whole tomatoes); I used one jar of crushed tomatoes plus 1 can • grated carrot (about 2 medium carrots) • Green onions, parsley, dried oregano, bay leaf, paprika, crushed red pepper flakes • white wine (about 120 ml; I prefer white) • Broth,

Ingredients for the gnocchi: • mashed potatoes (about 900 grams) • rice flour (about 140 grams) • cornstarch (about 260 grams) • eggs • Salt to taste • Nutmeg to taste • Extra cornstarch or tapioca starch for shaping the gnocchi • Ingredients for the sauce: • large onion • garlic • large carrot •

🍫 1.75 oz (50 g) chocolate, at least 85% cacao • 🍫 45 to 50 fresh blueberries that are firm (for this recipe, do not use frozen, overripe, or soft berries) • 🍫 1/2 tablespoon (7.5 ml) virgin or cold-pressed coconut oil • 🍫 Pinch of ground Ceylon cinnamon • 🍫 Pinch of Madagascar vanilla bean (pulp with seeds) or 3 drops of vanilla extract

all-purpose flour (about 210 grams) • sugar (about 115 grams) and 1/2 cup brown sugar (about 115 grams) • butter (about 110 grams) • peanut butter (or crushed peanuts) (about 110 grams) • egg • baking powder • Vanilla extract • salt