This Parsnip Gnocchi is a delicious twist on a classic Italian dish, swapping in parsnips for a unique, earthy flavour. Soft and pillowy, these gnocchi are made with a blend of potatoes and parsnips, then infused with garlic, nutmeg, and a touch of thyme. Tossed with toasted walnuts and a sprinkle of nutritional yeast, it’s a hearty and comforting dish that’s sure to impress!
Parsnip Gnocchi
400g parsnip, peeled & cut into chunks
600g potatoes, peeled & cut into chunks
60ml olive oil, plus a drizzle to serve
3 unpeeled garlic cloves
1 tsp ground nutmeg (around 1 clove)
100g ‘00’ flour
2 Tbsp nutritional yeast
1/2 small pack thyme, leaves picked, to serve
30g walnuts, toasted & chopped, to serve
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Heat oven to 220C. Toss parsnips & potatoes in 2 tbsp of the olive oil & tip into a roasting tin along with garlic cloves. Roast for 40 mins or until veg is completely soft. Remove from oven & leave to cool a little. Squeeze garlic from their skins, then discard skins. Tip everything into a food processor, along with nutmeg, flour & nutritional yeast, season well, then pulse until well combined & holding together as a dough.
Bring water to boil. Tip dough onto a floured surface, cut into four chunks & roll each into a sausage about 35cm long and 2.5cm wide. Use back of a table knife to cut each sausage into small pillow-shaped gnocchi, each around 2cm long. Cook gnocchi in batches for 1 min or until they float to surface. Remove from water with a slotted spoon & drain on kitchen paper.
In a frying pan, heat rest of the oil over a medium heat until shimmers. Add half gnocchi & fry until lightly golden on each side, around 3-4 mins. Transfer them to a tray using a slotted spoon while you cook second batch. When all gnocchi are golden, return them to pan to warm through before dividing between four plates. Sprinkle over some black pepper, then top with the thyme leaves, toasted walnuts & a drizzle of olive oil, if you like.
www.bbcgoodfood.com/recipes/parsnip-gnocchi