Potato Gnocchi with Roasted Root Vegetables recipes

Name: Potato Gnocchi with Roasted Root Vegetables recipes
Ingredients: 2 or 3 medium beets— the top cut off, but not peeled, then cut into 1-inch cubes; 2 parsley roots; 4 parsnips; 2 sweet potatoes; 1 big red onion; 4 tablespoons fresh rosemary, finely chopped; olive oil; 1 teaspoon butter; 2 pounds potatoes [I used Yukon Golds, but Red Bliss or Russets will do fine]; 10 to 12 ounces of flour [by weight]; 1 egg, beaten; 2 ounces ricotta; black pepper; salt; 4 or 5 teaspoons lemon zest; Parmesan cheese—1 tablespoon, freshly grated [optional]