Parsnip gnocchi

Parsnip 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.

Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin
Your Basket