Use a juicer to extract 1 cup (250 ml) of juice from the carrots.

Pour the carrot juice and a pinch of salt into a saucepan and bring to a boil.

Add the flour all at once and stir to form a dough similar to choux pastry.

Continue kneading the dough on a floured surface until smooth, then let it rest.

Toss the gnocchi with butter that has been melted and flavored with the garlic clove over heat.

Finish the dish with fresh mint leaves and ham that has been crisped in the oven.