- Serves: 2
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.
- 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