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Parsnip gnocchi recipe

Parsnip gnocchi

Servings 2


  • 2 large potatoes, peeled and cupbed
  • 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


  • Bring potatoes and parsnips to the boil in a large pan of water and cook until soft.
  • Drain and allow to cool slightly before mashing smooth.
  • 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.
  • Turn the dough onto a work surface sprinkled with flour. Work into a disc, then cut into nine pieces.
  • Roll each piece into a log, then cut the log into gnocchi-sized chunks. Repeat with remaining dough.
  • Pan fry gnocchi in hot oil until crisp and golden on all sides.