Preheat oven to 180°C. Wash carrot leaves and set aside. Place chopped carrots and baby carrots on 2 baking trays and drizzle each tray with 2 tbs oil. Season, then roast for 40-50 minutes until tender and lightly caramelised. Set carrot aside to cool.
Melt 20g butter in a frypan over medium-low heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until soft. Transfer to a food processor with chopped carrots (don’t use baby carrots) and whiz until almost smooth.
Transfer to a bowl with ricotta, egg, parmesan and flour, and stir to combine. Season. Using two dessertspoons, shape spoonfuls of mixture into ovals and place on a baking paper-lined baking tray dusted with extra flour. Bring a large saucepan of salted water to the boil over high heat.
In 3 batches, cook gnudi for 2-3 minutes until they float. Remove with a slotted spoon and drain on paper towel.
Melt remaining 40g butter in a pan over medium-high heat. Cook gnudi, turning gently, for 3-4 minutes until golden. Remove and keep warm.
Add baby carrots, leaves and lemon juice and zest to pan. Season. Cook, tossing, for 2-3 minutes until wilted and warmed through.
Serve gnudi with baby carrots, leaves, extra parmesan and lemon wedges.
Recipe courtesy of delicious.com.au
Serving size 4