Carrot Gnocchi With Butter And Sage Sauce

• 2 pounds organic carrots
• 1/2 cup plain flour
• 1/2 cup ricotta cheese
• 2 tablespoons finely grated parmesan cheese
• 2 tablespoons semolina flour
• 4 egg yolks
• salt
• 1 teaspoon nutmeg
• a stick of butter
• 1 bunch fresh sage
• extra parmesan cheese for serving

1. Boil or steam (I prefer steaming) the carrots until tender, then squash them with a fork or a potato masher until you get a mash. Let cool.
2. In a separate bowl, mix the ricotta, egg yolk, flours and parmesan cheese until combined. Add the cooled carrot mash and season with salt and nutmeg.
3. With two tablespoons, make quenelles out of one tablespoon of the mixture (if you can't get these right you can also simply roll them into ping pong sized balls), placing them on a lightly floured surface until you've finished.
4. Heat a large pot of salted water to boil and drop in the gnocchi. Give a gentle stir to make sure they are not stuck to the bottom of the pot. Let boil for several minutes, when they begin to float they are ready. Reserve some of the liquid from boiling, and strain the rest. Set aside while you prepare the sauce.
5. The sage and butter sauce should take you about 3 minutes to make at the most. Melt the butter in pan and allow to colour slightly. At this point, add the sage and then some of the reserved cooking liquid to create a sauce that you want to just coat the gnocchi. Let it reduce for two minutes, then add the gnocchi to the pan, turn off the heat, season and divide onto plates. Serve with freshly grated parmesan cheese.

carrots, flour, ricotta cheese, parmesan cheese, flour, egg yolks, salt, nutmeg, butter, fresh sage, extra parmesan cheese

Taken from food52.com/recipes/9949-carrot-gnocchi-with-butter-and-sage-sauce (may not work)