Using parsnips instead of the traditional potato dough, this gnocchi is also made with fresh parmesan and just dash of salt pepper. Kneaded together with flour and then cut into small rectangles, the gnocchi are then cooked in boiling water. This recipe suggests serving the gnocchi with a homemade sage oil that features fresh sage, a pinch of red pepper and garlic for a light unique dish that makes a great side dish.
- 0.5 kilograms parsnips (peeled and cut into large cubes)
- 1 small eggs
- 50 grams parmesan cheese (grated)
- ground black pepper
- 200 grams flour
- 150 milliliters olive oil (good quality)
- 15 grams sage (diced)
- red pepper flakes
- 1 garlic cloves (diced)
- Boil the parsnips in salted, boiling water until tender.
- Drain, mash thoroughly, and set aside to cool.
- In a large bowl, add the cooled parsnips, egg, Parmesan cheese, black pepper, and salt if necessary.
- Knead the ingredients together.
- Start adding the flour little by little while kneading until the dough comes together. It should no longer be sticky but also should not be very hard.
- Roll the dough out to 1-centimeter thickness and cut 1 1/2 -centimeter by 2-centimeter rectangles.
- Roll each rectangle over the tines of a fork and lay them out on a lightly floured surface making sure they do not touch each other.
- Boil the gnocchi in salted water until they float to the top.
- Drain and serve with the sage oil on top.
- To make the oil, blend together the olive oil, sage, a pinch of red pepper flakes, and the garlic.
- Salt to taste.
PER SERVING *
|Calories670Calories from Fat370|
|% DAILY VALUE*|
|Calories from Fat370|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.