John Myers
Parsnips – Gnocchi
The perfect parsnips – gnocchi recipe with a picture and simple step-by-step instructions.
- 400 g Floury potatoes
- 200 g Parsnips
- Pepper, salt, nutmeg
- 100 g Potato flour
- 1 Egg yolk
- Flour for the work surface
- 1 bunch Parsely
- 3 tbsp Butter
- Peel and roughly dice the potatoes and cook in salted water for about 15 minutes, add the peeled and roughly diced parsnips and cook for another 10-15 minutes.
- Drain and press through the potato press.
- Knead with potato flour, egg yolk, approx. 1/1 teaspoon salt and 1 pinch of nutmeg to form a smooth dough.
- If the dough is too soft, knead in a little more potato flour.
- Shape the potato dough into rolls on a little flour and cut into pieces approx. 2 cm wide and press down lightly with a floured fork.
- Let the Gnocchi rest for about 10 minutes.
- Then let it simmer in plenty of salted water over low heat for 4 – 6 minutes.
- Lift out and let cool down a bit.
- Wash parsley, shake dry and chop.
- Melt the butter in a pan and fry the gnocchi for 2 – 3 minutes while turning.
- Stir in parsley and season with salt and pepper.
- There was also a fried chop.
Facebook Comments