Pic of Parsnip gnocchi with walnut dressing

Parsnip gnocchi with walnut dressing

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Parsnip gnocchi with walnut dressing

Main Serves 4 45 min
Boiled then baked, these cloud-like gnocchi are far quicker and easier to cook than you might imagine, and make a delightful vegetarian main course. The secret for getting them super-light is to use as little flour as you need. Eat with a sharp walnut dressing – or just with butter, salt and pepper – and a crisp salad.


  • 450g parsnips, peeled and diced
  • 450g waxy potatoes, peeled and diced
  • 250g plain flour (pasta flour if you can get it), and more if needed
  • pinch nutmeg, grated
  • 1 egg
  • 100g walnuts, toasted and roughly chopped
  • 1 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 50g salad leaves or watercress
  • a few shavings of Parmesan or Pecorino
  • salt and pepper
Image of Parsnip gnocchi with walnut dressing


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Boil the parsnips and potatoes in salted water for 10-12 minutes, until just tender. Drain, mash well and leave to cool. Mix in a bowl with the flour and nutmeg. Season.
  • Step 2

    Break the egg into the bowl. Bring together with your hands, kneading into a dough, adding a little more flour if needed. It should be light, pillowy and not too wet - don't over-knead. Divide into 4.
  • Step 3

    On a lightly floured work surface, roll and shape the pieces with the flat of your hands into sausage shapes 2cm in diameter. Cut into 2cm lengths.
  • Step 4

    Roll into balls and press with the tines of a fork to make a traditional gnocchi pattern.
  • Step 5

    Boil for 3-4 minutes in salted water, until they rise to the top. Drain. Place pattern-side up on a baking tray and grill until lightly browned.
  • Step 6

    To make the dressing, gently warm the walnuts, vinegar, oil and leaves in a pan until the leaves are just wilted. Pour over the gnocchi and top with shavings of Parmesan

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