Parsnip gnocchi with sage & garlic mushrooms

Name: Parsnip gnocchi with sage & garlic mushrooms
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 500 g parsnips; 200 g potatoes (such as Maris Piper); 40 g Parmigiano Reggiano, grated, plus extra to serve; 1 large egg yolk; 200 g '00' flour, plus a little extra to serve; 2 tbsp olive oil; 120 g salted butter; 16 sage leaves; 2 clove/s garlic, finely sliced; 200 g packs chestnut mushrooms, finely sliced; ¾ tsp freshly ground black peppercorn

If you haven’t made gnocchi before, you may be surprised at how easy and satisfying they are. Here parsnips are used instead of potatoes, providing a subtly sweet twist – a delicious lunch or supper on a crisp winter’s day.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare25 mins
Cook35 mins
Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

500g parsnips
200g potatoes (such as Maris Piper)
40g Parmigiano Reggiano, grated, plus extra to serve
1 large egg yolk
200g '00' flour, plus a little extra to serve
2 tbsp olive oil
120g salted butter
16 sage leaves
2 clove/s garlic, finely sliced
2 x 200g packs chestnut mushrooms, finely sliced
¾ tsp freshly ground black peppercorn

Method

Peel the root veg, cutting the parsnips into large chunks and dicing the potatoes. Boil for 25 minutes, until soft. Drain and leave to steam dry, then cool. Transfer to a mixing bowl and thoroughly mash. Stir in the cheese and egg yolk, then add ⅔ of the flour and mix. Knead until you have a smooth dough, adding more flour if necessary. Divide into 4 patties, then, on a well-floured surface, roll each into a thin log and cut into 2-3cm lengths. Arrange on a baking tray dusted with flour, cover with a clean tea towel and chill.
When ready to eat, cook the gnocchi in a large saucepan of salted boiling water for 2-3 minutes (they will float to the surface when ready). Reserve a mug of the cooking water, then drain the gnocchi through a colander and divide between plates.
While the water is coming to the boil, heat the oil and ⅓ of the butter in a large frying pan over a high heat. Add the sage and fry until crisp (2-3 minutes), removing each leaf from the pan and setting it aside before it browns. Add the garlic and mushrooms and another ⅓ of the butter, plus a pinch of salt, then fry for 4-5 minutes until bronzed. Reduce the heat, wait for a moment, then add the remaining butter and let it melt. Add around 100ml cooking water, shake to emulsify the sauce, then spoon over the gnocchi, topping with the crispy sage, pepper and extra cheese.