Roasted Carrot and Ricotta Gnocchi with Herbed Butter Recipe | Cook the Book

lbs Carrots

heaping tbsp Herbs such as parsley, mixed fresh

Shallots

Egg yolks, large

All-purpose flour, unbleached

Black pepper, Freshly ground

Kosher or fine sea salt

Nutmeg

Olive oil, Extra-virgin

Butter, unsalted

Parmigiano reggiano

Sheep's milk ricotta cheese or drained whole cow's milk ricotta cheese