If you thought gnocchi couldn’t get any better, let me introduce you to its sophisticated, slightly sweeter cousin: Parsnip Gnocchi! This recipe is a delightful twist on the classic potato version, infusing each pillowy dumpling with the nutty, earthy sweetness of roasted parsnips. The addition of Parmesan cheese creates a dense, rich texture that is pure comfort food. Whether you pan-sear them in butter until golden or toss them in a vibrant tomato sauce, these gnocchi are guaranteed to become a new favorite at your dinner table. Let’s get rolling!
Ingredients
• 1 lb / 450g parsnips, peeled and roughly chopped
• 1 1/2 cups / 180g all-purpose flour, plus more for dusting
• 1/2 cup / 50g freshly grated Parmesan cheese
• Pinch of freshly grated nutmeg, optional
• Salt and freshly ground black pepper, to taste
Instructions
1. Cook the parsnips by roasting, steaming, or boiling them until very tender. If you boil or steam them, ensure they are drained extremely well to remove excess moisture.
2. While the parsnips are still warm, purée them in a food processor until completely smooth. Season with a generous pinch of salt and pepper.
3. Add 1 cup of the flour, the Parmesan cheese, and the optional nutmeg to the food processor and pulse until a soft dough begins to form. Transfer the dough to a lightly floured surface.
4. Gradually knead in more flour as needed until the dough is smooth and manageable, but still slightly sticky. Be careful not to add too much flour. To test, pinch off a small piece and drop it into boiling water; if it holds its shape, the dough is ready. If it disintegrates, knead in a little more flour.
5. Divide the dough into 4 pieces. Roll each piece into a rope about 1/2-inch thick. Cut the ropes into 1-inch segments. For a traditional look, you can gently roll each piece over the tines of a fork to create ridges. Place the finished gnocchi on a sheet of wax paper, making sure they don’t touch.
6. Bring a large pot of salted water to a rolling boil. Working in batches, gently drop the gnocchi into the water. Once they rise to the surface, cook for another minute, then remove them with a slotted spoon.
7. Serve immediately tossed with your favorite sauce, such as a simple sage and brown butter sauce or an oven-roasted tomato sauce.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 380 kcal
• Carbohydrates: 65g
• Protein: 14g
• Fat: 7g
• Sodium: 350mg
Pro Tips
• For the best flavor and a drier base, roast the parsnips instead of boiling them. This concentrates their sweetness and reduces water content, meaning you’ll need less flour.
• For a crispy, golden-brown exterior, pan-sear the boiled gnocchi in a hot skillet with a generous amount of butter for 2-3 minutes per side until crisp.
• Don’t overwork the dough! The goal is to use as little flour and kneading as possible. Overworking develops gluten and results in tough, chewy gnocchi instead of light, tender pillows.
• These gnocchi can be frozen for later. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. Cook directly from frozen, adding an extra minute or two to the boiling time.
• Swap the Veggie! This recipe works beautifully with sweet potatoes. Simply substitute an equal amount of cooked, mashed sweet potato for the parsnips.
