Carrot Gnocchi

1 pound carrots, cut into small chunks

1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon ground coriander

¼ teaspoon freshly ground black pepper

2 tablespoons sour cream

1 large egg

2½ cups all-purpose flour

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1 tablespoon butter

2 cloves garlic, thinly sliced

1 tablespoon. fresh sage or rosemary leaves

2 tablespoons roughly chopped pistachios

Kosher salt

Freshly ground black pepper

Freshly shaved Parmesan cheese, for serving

Add one cup of water to a medium saucepan. Add carrots, oil, salt, coriander, pepper, and bring to a boil. Simmer, covered, until carrots are completely soft and water is absorbed, about 18 minutes. Mash carrots until smooth and let cool slightly. Whisk in sour cream and egg, then gradually add flour until a soft dough forms. Gently knead into a ball, then cover and let rest for half an hour.

On a floured surface, divide dough into 4 pieces, then cut each piece into 5 strips. Gently roll each strip into a long rope about ½” in diameter. Cut each rope into ½” pieces and place on a lightly floured baking sheet, rolling to cover evenly in flour. In a pot of boiling salted water, cook gnocchi in batches until they float to the top, about 3 minutes. Drain.

In a large skillet over medium heat, melt butter. Add garlic, herbs, and crushed pistachios and cook, stirring constantly, until fragrant, 30 seconds. Add cooked gnocchi, season with salt and pepper, and fry until garlic is golden, 3 to 4 minutes. Garnish with freshly shaved parmesan and a dollop of sour cream or goat cheese right before serving.