Print Parsnip gnocchi with walnut dressing
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.
Ingredients
- 450g parsnips, peeled & diced
- 450g waxy potatoes, peeled & diced
- 250g plain flour (pasta flour if you can get it), & more if needed
- Pinch nutmeg, grated
- 1 egg
- 100g walnuts, toasted & roughly chopped
- 1 tbsp balsamic vinegar
- 4 tbsp olive oil
- 50g salad leaves or watercress
- A few shavings of Parmesan or Pecorino
- Salt & pepper
Method
- 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.
- 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.
- 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.
- Roll into balls and press with the tines of a fork to make a traditional gnocchi pattern.
- 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.
- 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
