Cook the Book: Roasted Carrot and Ricotta Gnocchi with Herbed Butter

Cook the Book: Roasted Carrot and Ricotta Gnocchi with Herbed Butter
16 Ingredients
  • For the gnocchi:
  • 1 1/2 pounds carrots, peeled (1 pound after trimming), cut into chunks
  • Extra-virgin olive oil
  • Kosher or fine sea salt
  • 2 teaspoons unsalted butter
  • 1 tablespoon 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
  • For the herbed butter:
  • 6 tbsp unsalted butter
  • 1 heaping tablespoon mixed minced fresh herbs such as parsley, sage, rosemary, and oregano)
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Nutrition
559
28% daily value
4 servings
                                       
                                            vegetarian
     

Fat

67% 44

Saturated

121% 24

Trans

- 1

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

9% 26

Carbs (net)

- 21

Fiber

21% 5

Sugars

- 9

Sugars, added

- 0

Protein

36% 18

Cholesterol

68% 204

Sodium

30% 717

Calcium

40% 400

Magnesium

10% 40

Potassium

14% 678

Iron

9% 2

Zinc

22% 2

Phosphorus

49% 342

Vitamin A

196% 1764

Vitamin C

11% 10

Thiamin (B1)

17% 0

Riboflavin (B2)

34% 0

Niacin (B3)

14% 2

Vitamin B6

25% 0

Folate equivalent (total)

21% 84

Folate (food)

- 64

Folic acid

- 12

Vitamin B12

28% 1

Vitamin D

7% 1

Vitamin E

19% 3

Vitamin K

25% 30
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