Ingredients
- 1 lb (450 g) carrots
- 2 cups (250 g) tipo 00 flour (or all-purpose)
- 1 egg yolk
- 1 teaspoon kosher salt
Instructions
Wash, peel, and steam or boil the carrots 15–25 minutes, until fork-tender. Drain completely and pat dry with a kitchen towel, removing as much moisture as possible. Mash, rice, or food-process/blend the carrots, and let the steam evaporate until just warm, not hot.
Combine the carrot purée, egg yolk, salt, and flour with a fork, then with your hands. Knead gently just until the dough comes together — don't overwork it and don't add extra flour; it should stay slightly sticky. Cover and let rest 10–30 minutes.
Divide the dough into quarters, then each quarter into quarters again, for 16 pieces. On a floured surface, roll each piece into a log about 1/2" thick, then cut into 1/2" gnocchi.
Bring salted water to a simmer/light boil and cook the gnocchi until they float, about 2–3 minutes. Wait 30 seconds after they float before straining.
Sauce right away with your favorite pasta sauce, or: combine a half batch of gnocchi with 3 tbsp butter and 10 sage leaves in a pan. Let the butter brown, then add the gnocchi and cook until slightly crispy, 5–8 minutes.