Sweet Potato and Parsnip Gnocchi
- 500g peeled parsnips, cut into chunks
- 500g peeled sweet potatoes, cut into chunks
- 2 tbsp olive oil
- 50g grated parmesan
- 175g flour
- 1 egg yolk
- 400g spinach leaves, wilted to serve
- 125g crumbled blue cheese
- 75g toasted pine nuts
- 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