Parnsip gnocchi

Nutrition Facts

Servings 2

Yields2 Servings


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
¾ 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.