Carrot Gnocchi with Butter Sage Sauce
Recipe type: Main Dish
Serves: 4
 
Ingredients
  • 2 lb carrots, peeled and ends cut off
  • 1 lb russet potatoes, peeled
  • ¾-1 cup all purpose flour
  • ¼ cup ricotta
  • 2 tablespoons parmesan cheese, grated
  • 2 tablespoons semolina flour
  • 4 egg yolks
  • 1 teaspoon nutmeg
  • salt to taste
  • 4 tablespoons butter
  • handful sage leaves
Instructions
  1. Bring a large pot of water to boil. Add carrots and potatoes and cook until tender, about 20 minutes. The carrots will likely be done prior to the potatoes, so remove them first.
  2. Mash the carrots and potatoes until smooth. Let cool.
  3. In a separate bowl, combine flour, ricotta, parmesan, semolina, and egg yolks until well mixed. Combine with carrot mixture. Add in nutmeg and salt and stir well.
  4. Bring a large pot of salted water to boil. On a lightly floured surface, roll mixture into 2 tablespoon sized ovals and drop into boiling water. Cook until the gnocchi float and remove with a slotted spoon. Do not discard water.
  5. Melt butter in a large pan. Once it's browned, add in sage leaves and ¼ cup of the cooking liquid from the pot. Transfer gnocchi to pan and brown for a minute or two per side.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/04/23/carrot-gnocchi-with-butter-sage-sauce/