Parsnip gnocchi in parsley butter

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 750 g floury potatoes
  • 7-10 Tbsp salt, nutmeg
  • 7-10 Tbsp Pepper
  • 250 g Parsnips
  • 120 g Cornstarch
  • 7-10 Tbsp (e.g. potato flour)
  • 3 Egg yolk (Gr. M)
  • 7-10 Tbsp Flour
  • 1 bunch of parsley
  • 3-4 Tbsp Butter

Directions

  1. 1

    Peel, wash and roughly dice the potatoes and boil them in salted water for about 20 minutes. Peel, wash and roughly dice parsnips. Add to the potatoes and cook for 10-15 minutes.

  2. 2

    Drain and immediately press through a potato press. Let it cool down a little. Knead with starch, egg yolk, approx. 1⁄2 spread TL salt and 1 Msp nutmeg to a smooth dough. If the dough is still too soft, knead in 1-2 tsp. starch.

  3. 3

    Form potato dough into rolls (approx. 3 cm Ø) on a little flour. Cut into pieces of approx. 2 cm width and press them in slightly with a floured fork back. Let the gnocchi rest for about 10 minutes.

  4. 4

    Bring plenty of salted water to the boil in a wide saucepan. Let the gnocchi simmer for 4-6 minutes at low heat. Lift them out and let them drip off.

  5. 5

    Wash parsley, shake dry and chop. Melt butter in a large pan. Fry the gnocchi for 2-3 minutes while turning. Stir in parsley. Season with salt and pepper.

Nutrition Facts

KCAL
340 kcal
CARBS
53 g
FATS
11 g
PROTEINS
6 g

Categories & Tags

Main DishesAppetizer