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1
Place carrots, olive oil, and dash of salt/pepper inside a foil pouch ( aluminum foil folded into sealed container). Place pouch into 375 degree oven for 20-30 minutes until carrots are very tender.
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2
Remove carrots from pouch and drain. Force carrots through ricer or fine strainer. ( Carrots can also be pureed after this step for finer texture ).
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3
Mix carrots, brown sugar, nutmeg, salt, white pepper, parmesan and sage in bowl. Using your hands, need in 1 and 1/4 cups of flour. If mixture is too moist add a bit more flour. Dough should be soft but not sticky.
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4
Let dough rest for 30-45 minutes in a bowl convered with a damp cloth.
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5
On a floured board, divide dough into four pieces. Roll pieces into ropes about 3/4 inch thick. Cut ropes into individual pieces of gnocchi. If decided, used the floured back of a fork make traditional gnocchi marks.
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6
In salted boiling water, cook gnocchi about 2-3 minutes until the pieces float to the surface. Remove and strain.
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7
Remove stems from chard. Reserve two stems and 2-3 ( large) leaves. Blanche the remaining leaves in boiling water. Strain and place in ice bath.
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8
In blender, chop pecans. Add lemon juice, 1 clove garlic, parmesan, salt/pepper to taste and blanched chard leaves. Pulse. In stream add olive oil until pesto reaches desired consistency.
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9
Chiffonade remaining leaves of chard. Finely slice reserved stems.
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10
Heat skillet with dash of oil or butter. Cook bacon lardons until crispy. Add the shallot and chard stems. Cook until softened. Add chiffonade of chard. Cook for a couple of minutes until done. Season with salt and pepper.
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11
Toss cooked gnocchi with the pesto. Top with the chard and bacon from the skillet and a few slices of parmesan.
