Cook carrots in boiling water until tender. Drain and cut in slices.
Melt 2 tablespoons butter in a skillet and add onion. Cook until tender and add carrots. Cook for approximately 5 minutes, stirring occasionally. Puree carrots in a processor or blender until soft. Transfer to a bowl and cool completely.
Add 6 tablespoons parmesan cheese, flour and yolks. Season with salt, pepper and nutmeg.
Boil water in a large saucepan with 1 tablespoon salt.
Using 2 soup spoons shape carrot mixture into ovals by scooping a portion between the spoons. Drop 5 at a time into the boiling water and cook just until they rise to the surface.Remove immediately with a slotted spoon and transfer gnocchi to a bowl with ice water.Butter a baking dish and arrange gnocchi in a single layer. Sprinkle gnocchi with the remaining parmesan cheese and dot with butter.
Bake in oven until hot or for 10 minutes.
Serve 5 or 6 per person, sprinkle parmesan cheese and fine chopped parsley.