Cook the carrots

• Wash, peel and chop the carrots.
• Steam or boil them until fork tender.
• Drain completely and pat dry with a kitchen towel to remove as much moisture as possible.

Make the carrot puree

• Mash, rice or blend the carrots into a smooth puree.
• Let the steam evaporate and wait until the puree is just warm, not hot.

Make the dough

• Combine the carrot puree, egg yolk, salt and flour with a fork, then with your hands.
• Knead gently just until the dough comes together; do not overwork it and do not add extra flour, it should be slightly sticky.

Rest the dough

• Cover the dough with a towel and let it rest.

Shape the gnocchi

• Divide the dough into quarters, then divide each quarter into quarters for 16 pieces total.
• On a floured surface, roll each piece into a log about 1/2 inch thick.
• Cut the logs into 1/2 inch pieces.

Cook the gnocchi

• Bring salted water to a simmer or light boil.
• Cook the gnocchi until they begin to float, then wait 30 seconds before straining.

Brown butter sage sauce

• Melt the butter with the sage leaves and let it brown.
• Add the gnocchi and cook until slightly crispy.

Serve

• Top with grated Parmesan and freshly ground black pepper.