Carrot Gnocchi

1 . Stage

In a medium pot over medium heat, bring carrots, oil, salt, coriander, white pepper, and water to a boil. Cook, covered and stirring occasionally, until carrots are completely soft and water is completely evaporated, about 18 minutes. Mash carrots until smooth and let cool slightly.

2 . Stage

Whisk in sour cream and egg until smooth. Gradually add flour until a soft dough forms. Gently knead into a ball, then cover and rest for 30 minutes.

3 . Stage

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.

4 . Stage

In a pot of boiling salted water, cook gnocchi in batches until they float to the top, about 3 minutes. Drain.

5 . Stage

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.

6 . Stage

Garnish with cheese before serving.