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Roasted Carrot and Ricotta Gnocchi with Herbed Butter
http://www.seriouseats.com/recipes/2011/08/roasted-carrot-and-rico...
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Ingredients
categorized
original
1 1/2 lb carrots, peeled (1 lb after trimming), cut into chunks
Extra-virgin olive oil
Kosher or fine sea salt
2 tsp unsalted butter
1 tbsp minced shallots
1 cup sheep’s milk ricotta cheese or drained whole cow’s milk ricotta cheese
2 large egg yolks, lightly beaten
3/4 cup freshly grated Parmigiano-Reggiano cheese
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup unbleached all-purpose flour, plus more for rolling the gnocchi
6 tbsp unsalted butter
1 heaping tbsp mixed minced fresh herbs such as parsley, sage, rosemary, and oregano)
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Carrots
(
1 1/2
lb
)
Herbs such as parsley, mixed fresh
(
1
heaping tbsp
)
Shallots
(
1
tbsp
)
Cooking & Baking
All-purpose flour, unbleached
(
1/4
cup
)
Black pepper, Freshly ground
(
1
)
Kosher or fine sea salt
(
1
)
Nutmeg
(
1
Pinch
)
Olive oil, Extra-virgin
(
1
)
Dairy
Butter, unsalted
(
20
tsp
)
Parmigiano reggiano
(
1
cup
)
Sheep’s milk ricotta cheese or drained whole cow’s milk ricotta cheese
(
1
cup
)
Refrigerated
Egg yolks, large
(
2
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
45.9
Rating
1-100
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Tweets
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Views
49
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Recipe Stats
Published August 23, 2011 (1 year ago).
35 people saved this recipe.
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