Recipe from Epicurious, submitted by CSA member Aisling.

Yield: 8 first-course or 4 main-course servings

3 small beets, trimmed
1 pound fresh ricotta cheese
1 large egg
3/4 cup freshly grated Parmesan cheese
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 1/2 cups flour, divided

1/2 cup (1 stick) unsalted butter
8 3-inch-long fresh rosemary sprigs

Additional freshly grated Parmesan cheese

Preheat oven to 450 degrees. Wrap beets in foil and roast until tender, about 1 hour.
Cool 15 minutes. Slip skin off beets; discard skins. Coarsely grate beets. Place 3/4 cup grated beets in large bowl (reserve remaining beets for another use). Stir in ricotta, egg, 3/4 cup Parmesan cheese, salt and pepper. Mix in 1 cup flour. (Gnocchi dough can be made 1 day ahead. Cover and refrigerate.)

Lightly dust baking sheet with flour. Place remaining 1/2 cup flour in small bowl. Using tablespoon measure as aid, scoop dough into rounds; transfer to bowl with flour, then roll each into 1 1/2 inch log. Hold in palm of hand and gently
press centers with fingertips to make slight indentations. Transfer gnocchi to prepared baking sheet. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Melt butter with rosemary sprigs in heavy large skillet over medium heat. Cook until butter begins to brown, about 3 minutes. Set aside.

Working in batches, cook gnocchi in large pot of simmering salted water until gnocchi float to surface, about 2 minutes. Continue to cook 1 1/2 minutes longer. Using slotted spoon, transfer gnocchi to skillet with butter and rosemary. Heat butter and gnocchi over medium heat, stirring gently to coat. Transfer to plate; sprinkle generously with additional Parmesan cheese and serve.

 
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