Parsnip Ricotta Gnocchi with Meyer Lemon Brown Butter | Finger Lakes Wine Country

Ingredients

• 2 cups parsnips (about 2 large parsnips), roasted, cooled, and shredded
• ½ cup whole milk ricotta
• 1 egg
• 1 cup flour, divided (half for the dough, half for rolling)
• 1/3 cup shredded goat, cheear, and/or Parmigiano Reggiano cheese (gruyere would also be delicious)
• ¼ pound jowl bacon (guanciale) – the better the bacon, the better the dish!
• 6 shallots (or fewer if you’re lucky enough to find giant local shallots, as I was!)
• 2 TBSP butter
• 1 TBSP olive oil
• 3 TBSP maple sugar
• 1 sprig fresh rosemary
• 1 cup Hermann J. Wiemer Semi-Dry Riesling
• 1 stick (1/4 pound) salted butter
• 3 fresh bay leaves
• 2 Meyer lemons