Beet Gnocchi with Rosemary Butter

*for 8 as entrée or possibly for 4 as main course (Petra: 1/2 recipe resulted in 45 pieces for me) Preheat the oven to 225°C. Wrap the washed beets in aluminum foil and bake for about 1 hour until cooked. Cool for 15 min, then wipe off the skins under running water.

Coarsely grate the beet (Petra: fine Microplane grater). Put 200 g of beet in a suitable bowl, mix with egg, ricotta, parmesan, salt and pepper. Mix in the flour. (Can be prepared up to this point the day before. Keep covered in the refrigerator).

Lightly dust a baking sheet with flour**. Form about 75 g of flour in a small baking bowl. by meansof 2 tsp cut small dumplings from the (very soft) dough and form into the baking bowl with the flour. Dust with flour and roll with your hands into small cylinders (I rolled them over a grooved gnocchi board). Place gnocchi on the baking sheet. (Gnocchi can be prepared up to 6 hours ahead, cover and set aside to cool). Heat the butter with the rosemary in a large skillet over medium heat until it begins to brown, about 3 minutes. Set the skillet aside.

Form the gnocchi in batches in a large saucepan of simmering salted water until they begin to rise to the surface after 2 min. Simmer on low for another 1 1/2 min, then remove with a slotted spoon and shape into the skillet with the rosemary butter. Put the frying pan again on m

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