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   Ingredients :
1 lb (1/2 k) carrots, peeled and sliced
2 tablespoons onion, finely chopped
6 tablespoons butter
cup grated parmesan cheese
6 tablespoons flour
2 egg yolks


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.
        4 6 servings
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