Add shredded carrots to a medium saucepan then cover with water. Bring water to a boil over medium high heat then let boil until carrots are tender, about 12 minutes, then drain.

Add boiled shredded to a small food processor or blender then pulse until smooth.

Add pureed carrots to a large bowl then add the egg, egg yolks, oil, flour, parmesan, salt, and pepper. Mix using a rubber spatula until a dough ball forms.

Fold carrot gnocchi dough out onto a floured work surface then roll into a long skinny (about 1 inch wide) log. Slice the log vertically into little 1-inch squares of gnocchi.

Bring a large pot of salted water to boil then add the gnocchi pieces and let boil/cook for 3-4 minutes then drain.

While the gnocchi cook, heat butter in a large skillet over medium-low heat. Once the butter is melted, let it cook alone until lightly browned with a nutty aroma then add the minced garlic, sage, and a healthy pinch of salt and pepper. Stir and let cook until fragrant. Stir in the corked carrot gnocchi then toss to coat, let cook another 1-2 minutes then remove from heat.

Serve gnocchi with an optional side salad and a sprinkle of grated parm and chopped walnuts.