Gnocchi has always been a family favorite made with potatoes...I remember we made them on holiday mornings and spread a clean sheet on the bed to lay them out to dry , Then we all took hold of a corner to bring them to the big pasta pot in the kitchen
1Place carrots in a medium pot and cover with water. Bring to boil. Boil till carrots are tender, 12 to 15 min. Drain
2Transfer drained carrots to a large bowl and mash until very smooth. Stir in the egg yolks, salt and cheese. Add flour till incorporated.
3On a lightly floured surface, roll a third of the dough into a log about 3/4 inch thick . Cut the log into 1 inch pieces . Transfer the gnocchi to a floured baking sheet . continue with remaining dough . (I roll each one on the back of a fork to give it the tine marks. My family always did this to make them lighter ????)
4Bring a large pot of salted water to boil, Add the gnocchi and cook until they float to the surface. 3 to 4 min. drain
5I In a Saute pan , melt butter . Cook until butter is brown and smells nutty, 8 to 10 min. Add the garlic and sage, cook till fragrant 1to 2 min
6Add the drained gnocchi to pan and saute ' until well coated in butter and garlic and sage Season with salt, pepper and garnish with parmesan...Serve