Ricotta Gnocchi with Roasted Root Vegetables and Brown Butter | Sequoia Grove Winery

Ingredients

• 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 cups — Butternut squash, peeled and cubed
• 3 tbsp. — Sage, minced
• Juice of half of a lemon
• Juice of half of an orange
• 8 tbsp. — Butter