Name: Cow Parsnip Gnocchi with Carrot Consomme
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 6 people
Ingredients: 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)); 1 pound of carrots; 5 cups water; Salt