Parsnip Gnocchi

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F Steam parsnips until tender, about 15 minutes.
  • Transfer to baking sheet; roast until light brown, about 45 minutes. Puree in processor.
  • Bring water, butter and salt to boil in heavy medium saucepan, stirring until butter melts. Reduce heat to low. Add flour all at once; stir vigorously until mixture forms ball, about 2 minutes.
  • Transfer hot paste to bowl of heavy-duty mixer fitted with paddle attachment. Add eggs 1 at a time, beating well after each addition.
  • Continue beating 1 minute. Add 2 cups parsnip puree to paste mixture (reserve any remaining puree for another use); beat to blend. Stir in pepper. (Dough can be made 2 hours ahead. Cover and let stand at room temperature.).
  • Preheat oven to 350°F Line large baking sheets with parchment. Transfer dough to pastry bag fitted with larger star tip. Pipe 2-inch-diameter rosettes onto sheets, spacing apart.
  • Bake gnocchi until crisp and beginning to brown, about 25 minutes. Using spatula, transfer gnocchi to plates. Top with parsley, if desired.
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