As many of us find ourselves cooking at home instead of dining out, we’re sharing recipes from some of Toronto’s top chefs and restaurants.
- 2 cups gnocchi
- 4 large carrots
- 2 tbsp brown butter
- 1/2 cup Parmesan cheese
- 1/2 bunch chives
- Kosher salt to taste
Roast carrots at 375 until cooked through.
Whip warm puree until smooth, make sure you season puree with kosher salt.
Heat up the puree and add the gnocchi.
Slowly simmer and allow to warm up gnocchi in the pan.
Finish with salt, brown butter (melted butter sauce see simple recipe here), Parmesan and chives.
Serve with a liberal amount of cheese on top.