Golden Gnocchi with Caramelized Carrots & Onions In a Clarified Butter Sauce

This delightful recipe is so beautiful, no one will believe how simple it is, either. Fellow festival mom, Becki kept sneaking bites off of her children's party plates. You'll want to, too. I promise. This recipe is really worth a whip up. 1 stick butter + 1 Tbsp. 1 package of gnocchi (I used mini gnocchi, available at WalMart) 1/2 c. Sweet yellow onion, sliced 1/2 c. Shredded carrots 1 Tbsp. Brown sugar 1/4 tsp. Ginger 1/4 tsp. Dill Salt to taste * Boil gnocchi according to package directions. Place in a large bowl, set aside. Over medium heat, begin cooking stick of butter in a medium saucepan. Stir often to keep from burning. Cook until butter begins to bubble and foam. Skim off foam with a spoon, discard. Pour the clear yellow butter over gnocchi, being cautious to not pour the bottom dregs of butter in, as well. In medium saucepan, heat remaining butter and add onions, carrots, brown sugar, ginger and dill. Cook until onions are well softened. Toss into pasta. Salt to taste. Serve warm or cold.