Beet Ricotta Gnocchi - Justine Doiron

Preheat the oven to 375F. Clean and trim off the ends of the beets. Wrap them in foil and roast at 375F for 45-50 minutes or until they are tender.
Let the beets cool slightly before adding them to a blender with the egg. Blend until smooth.
In a bowl, combine the beet purée, the ricotta, the flour and the salt. Begin mixing with your hand until a rough, soft dough forms.
Move this dough onto a floured surface and lightly knead it for 1-2 minutes, just enough to form a ball.
Wrap the ball in cling wrap and let it rest for 15-20 minutes. Then cut the ball into 4 pieces and roll them out into long tubes. Cut the tubes into 1' pieces to create gnocchi.
Bring a pot of water to a boil, salt the water and add the gnocchi. Cook until the gnocchi float to the top, about 5-6 minutes. Use a slotted spoon to remove them from the pot, and then reserve 1/4 cup of the pasta water.
Drain the pot, then return it to low heat. Add back the gnocchi, then add the parmesan, pasta water and lemon juice. Season to taste. Toss in the parsley and dill and give a quick stir before serving.
Garnish with more parmesan and herbs and serve warm :)