Parsnip gnocchi with roasted parsnip ribbons
Looking through the outdoor fridge today I found a few parsnips that were still nice and crisp after a couple of weeks in near zero temperature. I peeled a couple into ribbons for a rice and lentil dish I was making and thought I’d make gnocchi with the rest.
Parsnip are starchy vegetable but for some reason they work fine mixed in a food processor. I made the entire gnocchi dough in the food processor and made the lightest, softest, most pillowy gnocchi. I thought you might like the recipe so here it is.
I have two burners going at the same time. One with the boiling salted water for cooking the gnocchi, another with a large le creust skillet with the butter and fresh sage leaves . As the gnocchi cook and float in the water I remove them, drain and transfer to the butter and sage in the skillet. As they turn golden I remove them and finish cooking the rest.
Parsnip gnocchi with roasted parsnip ribbons
4
servings30
minutes15
minutesIngredients
1 lb parsnips, peeled and diced
1 potato, peeled and dice
1 egg
1/2 cup grated grana padano
1 1/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
A handful of fresh sage leaves
Grana padano for serving
- Roasted parsnip ribbons
1 parsnip, sliced into ribbon
1 teaspoon olive oil or so
Salt, pepper, sugar
Directions
- Steam the diced parsnips and potatoes until tender.
- Spread on a plate and let air dry for 30 minutes
- Place parsnips in a food processor and process with a few on off pulses.
- Add egg and grana padano and process until smooth.
- Add the flour and process to a sticky dough, adding only enough flour as needed. It’s going to be a sticky dough
- Remove the gnocchi dough to a floured surface and gather the best you can.
- Divide dough into four pieces and roll each into a rope about a centimeter thick or so. It’s going to be sticky and that’s fine. Hold yourself from adding too much flour or kneading the dough too much.
- Cut each rope into individual gnocchi. These are too sticky to roll on a gnocchi board so leave them as they are, pillowy and soft.
- Arrange the gnocchi on the floured parchment exercising “social distance”. They should not touch each other as they will stick.
- Let them dry for about 20 minutes.
- Cook the gnocchi a few at a time in plenty of salted boiling water in a large pot.
- On the next burner have a large skillet with butter on medium heat.
- As the gnocchi are cooked, drain and transfer to the butter and add a few sage leaves.
- Cook them until they are golden, stirring gently with a wooden spoon or shaking the skillet. You can sprinkle with salt as they cook. When golden remove to a plate, proceeding with the rest.
- Keep cooking, adding sage and transferring to a plate until they are all cooked.
- Serve right away in bowls with grated grana padano and a bit of the butter drizzled over.
- Roasted parsnip garnish
- Peel the parsnip and cut into thin ribbons using a mandolin or a vegetables peeler.
- Place on a baking sheet and drizzle with olive oil, salt, pepper and a pinch of sugar.
- Roast at 400F for a few minutes until soft and golden in spots.
- Remove from oven, mix with the gnocchi to serve.
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