I am a huge fan of gnocchi! Those delicious little pasta dumplings are so pillowy and scrumptious. With not eating potato (nightshades) I am constantly looking for ways to adapt recipes. This has to be one of my favourite, so I thought I'd share it with you today in pictures to make it really easy for you to prepare.
I've started doing my Tesco shopping online now that delivery slots are bookable without having to schedule a month in advance!! And this weeks picker must have decided to select me the world's biggest parsnips! Since there's only so many times you can enjoy roast parsnips and parsnip soup, I decided to do something different with them this evening.
500g parsnip (this is the weight of 2 massive parsnips peeled and chopped)
300g flour (I used gluten free) plus extra for flouring the surface
3 tbsp nutritional yeast
1 tsp italian herbs
Salt to season
NOTE: This is literally all you're going to need to make your gnocchi! I've added a vegan cream sauce plus lots of healthy greens to this evening's dinner, but you could also use pesto sauce as a quick alternative.
Peel your parsnips chopping both scraggly ends off
Roughly chop your parsnips and add to a pan of boiling water. Boil until soft
Add the cooked parsnip to a blender jug
Add the flour, nutritional yeast, Italian herbs and a good pinch of salt
Blend everything together, this should form a sticky dough
Scoop your dough out onto a work surface and sprinkle with flour
Knead your dough gently so that it's workable and no longer too sticky
Roll out into long sausages
Using a knife, roughly chop each sausage into chunks
I like to roll each little chunk to get smooth edges
Then I use the back of a fork to create ridges, these ridges will better absorb some of that delicious sauce or pesto
Boil a pan of water and plop each gnocchi into it. The gnocchi disc will sink right away, but after a minute or two it will rise to the top and float. This literally takes a few minutes. Once your gnocchi is floating, drain the water
Now add your gnocchi to a frying pan with a teaspoon of olive oil. Toss with salt and pepper. I've also added fresh kale and garden peas. The gnocchi won't need long, literally just a couple of minutes tossed in olive oil to seal the outer
I've gone for a creamy (vegan) sauce with this dish, just a simple blend of onion, garlic, nutritional yeast, oatly cream and a few drops of apple cider vinegar. It adds a wonderful flavour. I've garnished with fresh basil, pretty edible flowers from my kale plants, and toasted pine nuts