Parsnip gnocchi with roasted parsnip ribbons

March 20, 2020 Published by Dina

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

Recipe by Dina Honke


Prep time


Cooking time




  • 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


  • 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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