Cow Parsnip Gnocchi with Carrot Consomme Recipe by

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Ingredients

RICOTTA GNOCCHI
2 ounces cow parsnip leaves, blanched and squeezed (about 15 to 20 small, young leaves)
2 teaspoons salt
1 pound whole milk ricotta cheese
2 eggs, lightly beaten
1/2 cup finely grated pecorino or parmesan cheese
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour (more or less, see below)
CARROT CONSOMME
1 pound of carrots
5 cups water
Salt