Parsnip Gnocchi Recipe

January 10, 2018 at 8:57 am


Take parnsips to another level with this easy and nutritious vegan recipe from Bell lifestyle Kitchen!


• 400g parsnip Parsnip peeled and cut into chunks
• 600g potatoes, peeled and cut into chunks
• 60ml olive oil, plus a drizzle to serve
• 3 unpeeled garlic cloves
• 1 tsp ground nutmeg (around 1 clove)
• 100g flour
• 2 tbsp nutritional yeast
• ½ small pack thyme, leaves picked, to serve
• 30g walnuts, toasted and chopped, to serve

Preparation Instructions

  1. Heat oven to 220C/200C. Toss the parsnips and potatoes in 2 tbsp of the olive oil and tip into a roasting tin along with the garlic cloves. Roast for 40 mins and remove from oven.
  2. Squeeze the garlic from their skins, then discard the skins. Tip everything into a food processor, along with the nutmeg, flour and nutritional yeast, season well, then pulse until well combined.
  3. Bring a large pan of salted water to the boil. Tip the dough onto a floured surface, cut into four chunks and roll each into a sausage about 35cm long and 2.5cm wide. Use the back of a table knife to cut each sausage into small pillow-shaped gnocchi, each around 2cm long. Cook the gnocchi in batches for 1 min or until they float to the surface.
  4. In a frying pan, heat the rest of the oil. Add half the gnocchi and fry until lightly golden on each side, around 3-4 mins. Sprinkle over some black pepper, then top with the thyme leaves, toasted walnuts and a drizzle of olive oil, if you like.
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