Ricotta Gnocchi with Roasted Root Vegetables and Brown Butter

Inredients

• Kosher Salt
• Pepper
• Extra-virgin olive oil
• 2 cups — Ricotta cheese, drained in cheese cloth overnight
• 1/2 cup — Grated Parmesan
• 2 — Large eggs
• 1 1/4 cups — All-purpose flour, plus more for dusting
• Semolina Flour, for dusting
• 2 cups — Celery root, peeled and cubed
• 2 cups — Rainbow carrots, peeled and cubed
• 2 cups — Parsnips, peeled and cubed
• 2 cup — Butternut squash, peeled and cubed
• 3 tbsp. —  Sage, minced
• Juice of half of a lemon
• Juice of half of an orange
• 8 tbsp. —  Butter

Instructions

For Gnocchi:

1. Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
2. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
3. Cook the gnocchi in the boiling water for 2 minutes

For Veggies and Brown Butter:

1. Preheat oven to 425 F degrees.
2. Place vegetables on a lined baking sheet, drizzle with olive oil and season generously with salt and pepper. Roast in oven for 20 minutes, turning once halfway through, until cooked through and lightly browned.
3. In a large skillet melt butter on medium heat. Let butter froth up and simmer. Cook until browned, then add citrus juices to halt the cooking process so the butter doesn’t burn. Season with sage and salt. Toss with vegetables and gnocchi.

Note:  Once the dumplings are made, they can be frozen before they are cooked and then cooked from frozen at a later date. 

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