Roasted Winter Vegetables & Pan-fried Gnocchi with Brown Butter Vinaigrette

INGREDIENTS

carrots, cut into roughly uniform ¼" thick sticks

parsnips, cut into roughly uniform ¼" thick sticks

small beet, peeled and cut into thin rounds

1 tbsp

olive oil

Salt and pepper

500 g

potato gnocchi

1 tbsp

pine nuts

1/4 cup

fresh baby arugula leaves

1 tbsp

fresh Italian parsley, leaves picked

Brown Butter Vinaigrette:

4 tbsp

salted butter

bay leaf

1/2 tsp

dried thyme

2 tbsp

sherry vinegar

1 tbsp

grainy mustard

1/4 tsp

freshly ground black pepper