Recipe from What's For Lunch, Honey?
700g potatoes, cut into cubes and steamed for approx. 20 minutes
300g parsnips, cut into cubes and steamed for approx. 10 minutes
3 egg yolks
Salt and pepper
Take the warm potatoes and parsnips and mash them finely or put them through a ricer. Allow to cool a bit.
In a bowl mix the potato and parsnip purée with the yolks, cornstarch, slat, pepper and nutmeg. Incorporate well until you get a soft and smooth dough-type mixture.
If the mixture is still too moist and another 1-2 teaspoons cornstarch.
Sprinkle some flour on the countertop and roll the parsnip-potato dough into sausage-like forms . about 3 cm in diameter.
With a sharp knife cut about 2cm thick disks. With a floured fork gently press the gnocchi disks down.
Allow the gnocchi to rest for 10 minutes.
In a large pot bring plenty of salt water to a rolling boil. Add the gnocchi and simmer for 4-6 minutes. Take out with a slotted spoon. Heat some oil in a large skillet and gently brown the gnocchi on both sides until slightly golden. Serve on pre-warmed plates with rucola cashew pesto.