Sweet Potato and Parsnip Gnocchi

Preheat the oven to 180C. Boil the parsnips in salted water for 4 mins, then drain and place on a tray with the sweet potatoes. Drizzle with half the oil and roast for 30 mins until very tender. Whizz with a food processor, then mash to a smooth mixture. Leave to cool. Stir in the parmesan, egg yolk and flour, then knead until smooth. Roll into 2 x 2.5cm diameter logs, then cut into 3cm gnocchi dumplings and toss in a little flour.
Cook in a pan of boiling salted water for 3 mins or until the gnocchi rises to the surface. Drain on kitchen paper, then serve with wilted spinach and a sprinkling of crumbled blue cheese and pine nuts.

1 hr

6 serving

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