We’ve never been known to turn down a bowl of pasta. Spaghetti, ravioli—we love them all. And to our list we add this recipe for carrot pasta. The colorful and slightly healthier take on gnocchi (you know, those hearty potato-based pillows of heaven) is simple to make and looks gorgeous. The best part: You’ll feel a little more virtuous when you help yourself to seconds.
2 cups peeled and chopped carrots
2 egg yolks
Pinch of salt
⅓ cup grated Parmesan cheese, plus more for garnishing
1½ cups all-purpose flour
8 tablespoons (1 stick) unsalted butter
3 garlic cloves, minced
¼ cup sage leaves
Salt and freshly ground black pepper
1. Place the carrots in a medium pot and cover with water. Bring to a boil over medium heat. Continue to boil until the carrots are very tender, 12 to 15 minutes. Drain.
2. Transfer the drained carrots to a large bowl and mash until very smooth. Stir in the egg yolks, salt and Parmesan. Add the flour and mix just until incorporated.
3. On a lightly floured surface, roll a third of the carrot dough into a log about ¾ inch thick. Cut the log into 1-inch pieces. Transfer the finished gnocchi to a floured baking sheet. Repeat with the remaining dough.
4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain.
5. In a large sauté pan, melt the butter over medium heat. Cook until the butter begins to turn lightly brown and smells nutty, 8 to 10 minutes. Add the garlic and sage, and cook until fragrant, 1 to 2 minutes.
6. Add the drained gnocchi to the pan and sauté until well coated in butter, garlic and sage. Season with salt and freshly ground black pepper, and garnish with Parmesan. Serve immediately.