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.
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.
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.
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.
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.