TODAY’S RECIPE: Parsnip gnocchi

UNUSUAL way to cook root veg. Serves: 4.

Ingredients

400g parsnips, chunks

600g potatoes, chunks

60ml olive oil, plus a drizzle to serve

3 unpeeled garlic cloves

1 tsp ground nutmeg

100g ‘00’ flour

2 tbsp nutritional yeast

To serve:

½ small pack thyme, leaves picked

30g walnuts, toasted and chopped

Method

1 Heat oven to 220c/200c fan/gas 7. Toss parsnips and potatoes in 2 tbsp of olive oil and put in a roasting tin with garlic cloves. Roast for 40 minutes until veg is soft. Remove from oven and leave to cool. Squeeze garlic from skins. Pulse all veg in a food processor with nutmeg, flour, yeast and seasoning until it holds together as a dough.

2 Bring a large pan of salted water to boil. Tip dough on to a floured surface, cut into four chunks and roll each into a 35cm long x 2.5cm wide sausage. Use back of a table knife to cut each sausage into small pillow-shaped gnocchi, each 2cm long. Cook in batches for one minute until they float to surface. Remove with a slotted spoon and drain on kitchen paper.

3 In a frying pan, heat rest of oil until shimmering. Fry gnocchi in batches until lightly golden on both sides. Serve sprinkled with black pepper, thyme leaves, walnuts and a drizzle of olive oil.

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