Parsnip gnocchi
Try a new take on gnocchi by using parsnips in place of some of the potatoes. A crunchy walnut crumb makes them even more irresistible.
4 OF VEGAN 5 A DAY
4 OF VIT C 5 A DAY
4 OF FIBRE 5 A DAY
SERVES 4 (2 for dinner, 2 for lunch) PREP 40 mins COOK 55 mins EASY V
400g parsnips, peeled and
cut into chunks
600g potatoes, cut into chunks 60ml olive oil, plus extra
for drizzling
3 garlic cloves, unpeeled
1 tsp ground nutmeg
100g ‘00’ lour, plus extra
for dusting
2 tbsp nutritional yeast ½ small bunch of thyme, leaves
picked, to serve
30g walnuts, toasted and chopped
1 Heat the oven to 220C/200C fan/ gas 7. Toss the parsnips and potatoes in 2 tbsp of the oil, and tip into a roasting tin with the garlic. Roast for 40 mins until the veg is soft. Leave to cool slightly, then squeeze the garlic from its skins into the roasted veg. Tip everything into a food processor with the nutmeg, flour and nutritional yeast. Season, then blitz to a dough.
2 Bring a large pan of salted water to the boil. Tip the dough onto a floured surface, divide into four pieces, and roll each piece into a 35cm long sausage that’s about 21/2cm wide. Using a cutlery knife, cut each sausage at 2cm intervals to get about 17-18 gnocchi per sausage. Cook the gnocchi in the boiling water for 1 min, or until they float to the surface (you’ll need to do this in batches). Transfer to a plate lined with kitchen paper using a slotted spoon, and leave to drain.
3 Heat the remaining oil in a frying pan over a medium heat until shimmering. Fry half the gnocchi for 3-4 mins, stirring until lightly golden. Transfer to a bowl using a slotted spoon while you fry the rest. Serve the second batch of gnocchi immediately while warm, topped with half of the thyme and walnuts, as well as some black pepper and a drizzle of oil. Leave the rest to cool, then chill for the next day.
GOOD TO KNOW vegan • healthy • folate • ibre • vit c • 1 of 5-a-day
PER SERVING 525 kcals • fat 22g • saturates 3g • carbs 63g • sugars 7g • ibre 11g • protein 12g • salt 0.3g