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
372
19% daily value
6 servings
                                       
                                            vegetarian
     

Fat

45% 29

Saturated

81% 16

Trans

- 1

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

6% 17

Carbs (net)

- 14

Fiber

14% 4

Sugars

- 6

Sugars, added

- 0

Protein

24% 12

Cholesterol

45% 136

Sodium

20% 478

Calcium

27% 266

Magnesium

6% 27

Potassium

10% 452

Iron

6% 1

Zinc

15% 2

Phosphorus

33% 228

Vitamin A

131% 1176

Vitamin C

8% 7

Thiamin (B1)

12% 0

Riboflavin (B2)

22% 0

Niacin (B3)

9% 1

Vitamin B6

17% 0

Folate equivalent (total)

14% 56

Folate (food)

- 43

Folic acid

- 8

Vitamin B12

18% 0

Vitamin D

5% 1

Vitamin E

12% 2

Vitamin K

16% 20
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