Serves 4 first courses
or 2 main courses
1/2 pound carrots
1 teaspoon finely chopped onion
3 teaspoons butter
1 cup Parmigiano Reggiano cheese
1 large egg yolk
salt, pepper, and nutmeg to taste
teaspoons chopped fresh chives
Preheat oven to 400 degrees.
and slice carrots. Boil until tender. Drain.
In a medium skillet, cook the
onion in 1 tablespoon butter, over moderate heat, stirring until pale gold. Add
carrots, and cook for 5 minutes while stirring occasionally. Transfer the
carrots to a food processor, and puree until smooth.
Transfer the puree to
a bowl. Add 3 tablespoons of the cheese, the flour and egg yolk, and season
with salt, pepper, and nutmeg; mix well.
Bring a wide shallow saucepan of
water to a boil and add 1 tablespoon salt. Prepare a bowl of ice cold water.
Shape the carrot mixture into ovals, using two soup spoons, scooping a
portion between the spoons.
Slide 4 of the gnocchi at the time into the
boiling water and cook just until they rise to the surface, about a minute or
When the gnocchi are done, transfer to the cold water. Lightly butter
a baking dish large enough to hold the gnocchi in a layer without crowding.
Drain the gnocchi and arrange them in the prepared baking baking dish. Sprinkle
with remaining cheese and butter.
Bake for 10 minutes. Sprinkle with chives
and serve at once.