theplantifulchef

Plant Based Recipes

Friday, 12 October 2018

Parsnip Gnocchi


Evening everyone, you all when crazy when i popped this picture up for this gnocchi a few weeks ago and finally i wrote down the recipe as i made it again the other day. This dish is inspired by fall and the need for soft fluffy pillows of gnocchi. How much flour your going to need will be based on how wet your vegetables have cooked so try not to over cook them but make sure they are cooked all the way through as they will not mash. This serves 2 people. 


what you need; 
2 medium size parsnips (boiled till super soft)
1 medium size white potato (boiled)
1/2 gluten free flour 
1/4 tsp garlic and onion powder 
150g baby chestnut mushrooms (or just chestnut if you can't find them) chopped up 
2 large handfuls of kale chopped 
1-2tsp of dairy free butter 

Method; 
Mash parsnips and potato in a bowl and season, add in the onion and garlic powder. Now add in your flour, and bring together into a firm dough. Separate dough into tsp sized balls and roll in extra flour. Take a fork and gentle press the balls against the fork while rolling it, this is just for the ascetic purposes you can just leave them as little balls. Boil a pan of water with a pinch of salt in and place gnocchi in and wait till it floats to the top, scoop out onto a paper towel and then empty the water from the pan. Now place a little butter in the pan and add back in the gnocchi be sure to keep it on low heat we don't want it sticking. Add in mushrooms and cook for 5 minutes getting everything some colour, for the final few minutes add in the kale then serve. 


I hope you enjoyed this recipe, if you do decide to make this make sure to tag me over of social media! i love looking at your recreations. Until next time, Helen xx 



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2 comments

  1. Is that 1/2 a cup of GF flour? Such an exciting recipe!

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