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Parsnip gnocchi

Yields2 Servings

Parsnip gnocchi recipe

 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.

Nutrition Facts

Servings 2