Roasted Marrow Bones
- 4 beef marrow bones, each about 4 inches long, soaked 6 hours in several changes of cold water in the refrigerator to draw out the blood
- Kosher salt and freshly ground black pepper
- 4 small sprigs thyme
Instructions:
Allow the bones to sit on top of the stove, covered with foil, while the gnocchi finish baking.
- Preheat the oven to 350°F.
- Rinse the marrow bones and pat dry. Season the ends of the bones with salt and pepper. Arrange the bones on their ends on a small baking sheet—the ends with the greatest amount of exposed marrow should be facing up. Insert a spring of thyme into the exposed marrow in each bone.
- Roast until the marrow of each bone wiggles like custard when the bone is shaken, about 45 minutes. Cover the baking sheet with foil and leave atop the stove to keep warm while you bake the gnocchi.