Homemade Parsnip Gnocchi

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
120g cornstarch
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.