Steam the parsnips until they're tender, about 15 minutes.
Transfer them to a baking sheet; roast until light brown, about 45 minutes.
Puree parsnips in a food processor.
Bring the water, butter and salt to boil in a heavy medium saucepan, stirring until the butter melts. Reduce the heat to low.
Add the flour all at once; stir vigorously until mixture forms a ball, about two minutes.
Transfer the hot paste to the bowl of a heavy-duty mixer fitted with a paddle attachment.
Add the eggs one at a time, beating well after each addition. Continue beating one minute.
Add two cups of the parsnip purée to the paste mixture (reserving any remaining purée for another use); beat to blend.
Stir in the pepper.
The dough can be made two hours ahead. Cover it and let it stand at room temperature.
Preheat the oven to 350°F.
Line large baking sheets with parchment.
Transfer the dough to a pastry bag fitted with a large star tip.
Pipe 2-inch-diameter rosettes onto the sheets, spacing apart.
Bake the gnocchi until they're crisp and beginning to brown, about 25 minutes.
Using a spatula, transfer the gnocchi to plates.
Top with the sauce of your choice.
March 19, 2009 This is very tasty and was well-received. Keep them small and definitely serve with sauce or at least some garlic butter or something; otherwise they’d be a bit dry. Recipe from Vegetarian Times.