Parsnip Gnocchi

 

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Parsnip Gnocchi

 

Palsternakka-gnocchi

I have already posted a number of gnocchi recipes, but this time I have used one of my favourite winter vegetables, the humble parsnip.  The best thing about this recipe is how easy it is, because the potatoes and parsnips are roasted, rather than boiled, you don’t need to worry about any excess water when adding the flour.  I fried my gnocchi after cooking them, to give them a delicious flavour and texture.   I finished them off with some toasted nuts and a few sprigs of fresh time.

For my other gnocchi recipes, check out my Butternut squash gnocchi with pumpkin seed pesto and almond ‘parmesan’ , Beetroot gnocchi with red pepper and walnut pesto , Vegan Gnocchi with Spinach and Basil Pesto.

Parsnip Gnocchi – serves 4

400 g parsnip,  peeled and cut into small chunks

500 g potatoes, peeled and cut into small chunks

olive oil

Garlic powder

1 tsp freshly ground nutmeg

1/2 tsp ground ginger

Around 100 g plain flour

3  tbsp nutritional yeast

45 g  walnuts, toasted and chopped

fresh thyme to serve

My almond Parmesan to serve (optional)

 

Heat your oven to 220 c.

Toss the parsnips and potatoes in a few good glugs of the olive oil, season with salt and pepper and roast for 25 – 35 mins or until the veg is completely soft.  If you veg start to colour too much, cover with foil for the remaining cooking time.   Remove from the oven and leave to cool a little.

Add the cooked veg, nutmeg, a good sprinkle of garlic powder, ginger, nutritional yeast and flour into a food processor and pulse, until it forms a dough.  Taste and season if necessary.

Tip the dough onto a floured surface, if the dour is too wet and sticky add a little extra flour, cut into four chunks and roll each into a long sausage, around 2.5cm wide.  Cut each sausage into small pillow-shaped gnocchi and, if you prefer, roll in your hands to make oval gnocchi.

Bring a large pan of salted water to the boil and cook the gnocchi in batches for around 1 min or until they float to the surface. Remove from the water with a slotted spoon and drain on kitchen paper.

In a frying pan, heat a little oil over a medium heat.  Fry the gnocchi in until lightly golden on each side (you may need to do this in batches).  Serve immediately with a sprinkle of  thyme leaves, toasted walnuts, almond Parmesan and a drizzle of olive oil.

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