Looking through the outdoor fridge today I found a few parsnips that were still nice and crisp after a couple of weeks in near zero temperature. I peeled a couple into ribbons for a rice and lentil dish I was making and thought I’d make gnocchi with the rest.
Parsnip are starchy vegetable but for some reason they work fine mixed in a food processor. I made the entire gnocchi dough in the food processor and made the lightest, softest, most pillowy gnocchi. I thought you might like the recipe so here it is.
I have two burners going at the same time. One with the boiling salted water for cooking the gnocchi, another with a large le creust skillet with the butter and fresh sage leaves . As the gnocchi cook and float in the water I remove them, drain and transfer to the butter and sage in the skillet. As they turn golden I remove them and finish cooking the rest.
The post Parsnip gnocchi with roasted parsnip ribbons first appeared on Olive Oil and Lemons | Dina Honke.
