Kathryn Danzey, Founder
Instructions
Step 1
Bring potatoes and parsnips to the boil in a large pan of water and cook until soft.
Step 2
Drain and allow to cool slightly before mashing smooth.
Step 3
Place the mash into a bowl, then add the egg yolk, milk, nutritional Yeast, salt, pepper and thyme and 1/4 cup of the flour. Use a spoon to mix, then slowly add the remaining flour, kneading with your hands, until less sticky and workable.
Step 4
Turn the dough onto a work surface sprinkled with flour. Work into a disc, then cut into nine pieces.
Step 5
Roll each piece into a log, then cut the log into gnocchi-sized chunks. Repeat with remaining dough.
Step 6
Pan fry gnocchi in hot oil until crisp and golden on all sides.
Ingredients
- 2 large potatoes, peeled and cubed
- 2 parsnips, peeled and cubed
- 2 egg yolks
- 1 tbsp dairy-free milk
- 3 tbsp nutritional yeast
- 1 small handful thyme leaves, chopped
- 3/4 cup spelt flour
- 1 tsp sea salt
- 1 pinch black pepper
