Parsnip Gnocchi Recipes

PARSNIP GNOCCHI

Steps:

• Heat oven to 220C/200C fan/gas 7. 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 or until the veg is completely soft. Remove from the oven and leave to cool a little. 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 and holding together as a dough.
• 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. Remove from the water with a slotted spoon and drain on kitchen paper.
• In a frying pan, heat the rest of the oil over a medium heat until shimmering. Add half the gnocchi and fry until lightly golden on each side, around 3-4 mins. Transfer them to a tray using a slotted spoon while you cook the second batch. When all the gnocchi are golden, return them all to the pan to warm through before dividing between four plates. Sprinkle over some black pepper, then top with the thyme leaves, toasted walnuts and a drizzle of olive oil, if you like.

PARSNIP GNOCCHI

Steps:

• Preheat oven to 400°F Steam parsnips until tender, about 15 minutes.
• Transfer to baking sheet; roast until light brown, about 45 minutes. Puree in processor.
• Bring water, butter and salt to boil in heavy medium saucepan, stirring until butter melts. Reduce heat to low. Add flour all at once; stir vigorously until mixture forms ball, about 2 minutes.
• Transfer hot paste to bowl of heavy-duty mixer fitted with paddle attachment. Add eggs 1 at a time, beating well after each addition.
• Continue beating 1 minute. Add 2 cups parsnip puree to paste mixture (reserve any remaining puree for another use); beat to blend. Stir in pepper. (Dough can be made 2 hours ahead. Cover and let stand at room temperature.).
• Preheat oven to 350°F Line large baking sheets with parchment. Transfer dough to pastry bag fitted with larger star tip. Pipe 2-inch-diameter rosettes onto sheets, spacing apart.
• Bake gnocchi until crisp and beginning to brown, about 25 minutes. Using spatula, transfer gnocchi to plates. Top with parsley, if desired.

PARSNIP GNOCCHI

Steps:

• Preheat oven to 400°F. Steam parsnips until tender, about 15 minutes. Transfer to baking sheet; roast until light brown, about 45 minutes. Puree in processor.
• Bring water, butter and salt to boil in heavy medium saucepan, stirring until butter melts. Reduce heat to low. Add flour all at once; stir vigorously until mixture forms ball, about 2 minutes. Transfer hot paste to bowl of heavy-duty mixer fitted with paddle attachment. Add eggs 1 at a time, beating well after each addition. Continue beating 1 minute. Add 2 cups parsnip puree to paste mixture (reserve any remaining puree for another use); beat to blend. Stir in pepper. (Dough can be made 2 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 350°F. Line large baking sheets with parchment. Transfer dough to pastry bag fitted with larger star tip. Pipe 2-inch-diameter rosettes onto sheets, spacing apart. Bake gnocchi until crisp and beginning to brown, about 25 minutes. Using spatula, transfer gnocchi to plates. Top with parsley, if desired.

CRISP BREAST OF CHICKEN WITH PARSNIP GNOCCHI

Steps:

• Preheat oven to 350° F. Finely grind flour, pecans, salt, pepper, thyme, and nutmeg in processor. Transfer flour mixture to shallow bowl. Heat 3 tablespoons oil in each of 2 heavy large ovenproof skillets over high heat. Dip chicken into beaten egg, then into flour mixture, coating completely. Add 3 pieces of chicken to each skillet and cook until golden, about 5 minutes per side. Transfer skillets to oven; bake until chicken is cooked through, about 10 minutes.
• Meanwhile, melt butter in heavy medium skillet over medium-high heat. Add shallots and sauté 2 minutes. Add brandy and bring to boil. Add Chicken Stock and boil until mixture is reduced to 1 cup, about 8 minutes. Season sauce with salt and pepper. Mix in parsley.
• Place chicken on work surface. Cut diagonally into 1/2-inch-wide slices. Arrange on plates. Pour sauce around chicken. Serve with Parsnip Gnocchi.