If you love gnocchi but you are in the mood for a festive dinner, why not make this classic Italian dinner with a Christmas twist by swapping potato for parsnips? This Christmassy themed dish uses up parsnips and other winter flavours and is a healthy and vegan option to traditional gnocchi.

Ingredients

400g parsnips
600g potatoes
60ml olive oil (you can pick some up from here as well as seasoning and spices)
3 garlic cloves
1 tsp ground nutmeg
100g flour
2 tbsp nutritional yeast
½ pack of thyme leaves
30g walnuts – this is optional if you have people with nut allergies.

For the best of the region’s veg, check here. 

Method

Start off by preheating your oven to 220c and then start preparing your vegetables. Peel and cut the parsnips and potatoes into chunks and then toss them in 2tbsp of olive oil. Tip these into a roasting tin with the garlic cloves – leave these unpeeled.

Roast the veg for round 40 minutes or until it softens and then remove from the oven and leave to cool.

Once cool enough to handle, squeeze the garlic from their skins and discard and then tip everything into a food processor and add the nutmeg, flour and nutritional yeast. Season to your preference and pulse until dough like.

Add lightly salted water to a large pan and bring to the boil.

While this is boiling, tip the dough onto a floured surface, cut it into four chunks and roll each into a sausage. Use the back of a small knife to cut each one into smaller gnocchi shaped pieces and then cook them in batches for around a minute in the boiling water – you’ll know they’re done because they will float to the surface.

Remove them from the water and drain well.

Add the remaining oil to a frying pan and heat over a medium heat. Add half the gnocchi and lightly fry until golden on each side. Leave these on a tray to cool while you fry the rest.

Once all the gnocchi are a golden colour, return them all to the pan to warm through before dividing and serving. Top with thyme and toasted walnuts – or eat with seasoning or oil if you prefer.

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