Parsnip Gnocchi

Parsnip Gnocchi
Servings
6
Servings
6
Print Recipe
Parsnip Gnocchi
Servings
6
Servings
6
Print Recipe
Ingredients
Instructions
  1. Preheat the oven to 400°F.
  2. Steam the parsnips until they're tender, about 15 minutes.
  3. Transfer them to a baking sheet; roast until light brown, about 45 minutes.
  4. Puree parsnips in a food processor.
  5. Bring the water, butter and salt to boil in a heavy medium saucepan, stirring until the butter melts. Reduce the heat to low.
  6. Add the flour all at once; stir vigorously until mixture forms a ball, about two minutes.
  7. Transfer the hot paste to the bowl of a heavy-duty mixer fitted with a paddle attachment.
  8. Add the eggs one at a time, beating well after each addition. Continue beating one minute.
  9. Add two cups of the parsnip purée to the paste mixture (reserving any remaining purée for another use); beat to blend.
  10. Stir in the pepper.
  11. The dough can be made two hours ahead. Cover it and let it stand at room temperature.
  12. Preheat the oven to 350°F.
  13. Line large baking sheets with parchment.
  14. Transfer the dough to a pastry bag fitted with a large star tip.
  15. Pipe 2-inch-diameter rosettes onto the sheets, spacing apart.
  16. Bake the gnocchi until they're crisp and beginning to brown, about 25 minutes.
  17. Using a spatula, transfer the gnocchi to plates.
  18. Top with the sauce of your choice.
Recipe Notes

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.

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