Parsnip Ricotta Gnocchi with Meyer Lemon Brown Butter

Name: Parsnip Ricotta Gnocchi with Meyer Lemon Brown Butter
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. Wiemar Semi-Dry Riesling; 1 stick (1/4 pound) salted butter; 3 fresh bay leaves; 2 Meyer lemons

www.fingerlakeswinecountry.com

This gnocchi is light in texture but robust in flavor. Cooked--and best enjoyed--with a Finger Lakes dry riesling. Enjoy!

View full recipe on www.fingerlakeswinecountry.com

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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. Wiemar Semi-Dry Riesling
1 stick (1/4 pound) salted butter
3 fresh bay leaves
2 Meyer lemons