Carrot gnocchi - always delicious!

Today I spent one hour with Brian to fill in the ballots to vote absentee in California.  It's my first time voting in my whole life.  I'm excited but it's also really complicated to me, with all these ballot measures and proposed taxes.   Some of the propositions I didn't have a clue about the meaning, and Brian explained they are written that way so no one knows what they are voting for.  But anyway it's the first time I enjoy the rights from a democratic country.

It's a grey and rainy day again, so I decide make some of my favorite food: carrot gnocchi, a recipe adapted from food 52 Emiko.

I was short of fresh sage so I used chill butter; turns out it's delicious too.  

serves 4 as a starter

• 1  pounds  carrots
• 1/4 cup polenta flour
• 1/4 cup ricotta cheese
• 1 tablespoons finely grated parmesan cheese
• 1 tablespoons semolina flour
• 2 egg yolks
• salt
• 1/2 teaspoon nutmeg
• extra parmesan cheese for serving 
  
  

1. Boil the carrots until tender, then squash them with a potato masher until you get a mash. Let cool.
2. In a separate bowl, mix the ricotta, egg yolk, flours and parmesan cheese until combined. Add the cooled carrot mash and season with salt and nutmeg.
3. With two spoons, make quenelles out of one spoon of the mixture (if you can’t get these right you can use one spoon roll on your hand to help make the shape), placing them on a lightly floured surface until you’ve finished.
4. Heat a large pot of salted water to boil and drop in the gnocchi. Give a gentle stir to make sure they are not stuck to the bottom of the pot. Let boil for several minutes, when they begin to float they are ready. Very careful to saddle out from the pot to the dish
   
   
   Melt some chill butter, then pour on the gnocchi.  Serve with freshly grated parmesan cheese.