Parsnip and Chive Gnocchi

Parsnip and Chive Gnocchi

Gnocchi is traditionally a potato-based pasta resembling mini dumplings. They are very filling due to the starch content, and when made properly, they have a soft and pillowy texture.

Instead of using potato, I like to add variety by using parsnip. I love parsnips and I find they add a nice hint of sweetness to the pasta. I also love fresh herbs, especially in the summertime. I had a bunch of fresh chives on hand, so I added it to my gnocchi.

Making Parsnip Gnocchi

This recipe yields 4 servings.

Parsnip and Chive Gnocchi
- 1 lb of parsnips
- 1 1/2 cups of sifted flour
- 1/4 cup of fresh Parmesan cheese, grated
- 1 Tbsp chives, finely chopped
- salt and pepper to taste

Method
1. Peel the parsnips and cook in a large pot of boiling water until tender (approx 25-35 minutes). Drain and allow the parsnips to cool and dry.

2. In a large bowl, mash the parsnips. Slowly add in the flour and mix thoroughly. Add in the chives, Parmesan cheese, and a dash of salt and pepper. Mix well.

3. On a lightly floured surface, roll the gnocchi mixture into a thick snake-like shape (about 1 inch diameter). Cut the snake-like gnocchi mixture into small 3/4 inch pieces. Roll each small 3/4 inch piece into an oval shape. With your thumb, press into the center of the gnocchi, creating a little hole in the gnocchi. Using a fork, press the tines of the fork on the opposite side of the gnocchi to create a ribbed imprint. Gently reshape the gnocchi into an oval shape if required.

Marking Parsnip Gnocchi


Making Parsnip Gnocchi

4. Bring a pot of water to a boil. Place the gnocchi into the pot of boiling water. The gnocchi is ready when it floats to the surface. Drain and serve.

Because this gnocchi has such a nice flavor au naturel, I like to serve it with a simple garlic butter sauce. To garnish, I used freshly chopped chives and freshly grated Parmesan cheese.

8 comments:

the gnocchi looks wonderful!

I tried making gnocchi once and it turned out awful. I have no idea what went wrong! :(

Ooh, I love this idea!! My beef with gnocchi has always been its heaviness - I bet the parsnip cuts that down... I will have to try this recipe!!

That gnocchi looks great. I've never thought of making it with anything other than potatoes.

I combined this with the Crispy Gnocchi idea and it turned out seriously brilliant.

This, a Greek salad, and lamb back-straps (w. marjoram and rosemary, slowly braised in own juices then quickly caramelized) made for an awesome meal.

Thanks for the ideas and the inspiration!

Travis Smith,
Wow! Thanks for the awesome comment, and feedback. Your lamb sounds absolutely wonderful, and it looks like it paired well with your gnocchi.

Thanks for this wonderful recipe! Paule had mentioned this link, and I found the time to test those great gnocchis last weekend - just wrote a blog post about them. Mine were a bit large and ugly, but they are absolutely delicious. :-)

I made these last night, and they were great - thanks for sharing!

I made this last night and I turned out really well. I used the gnocchi as a substitute for parsnip ravioli in this recipe: http://www.epicurious.com/recipes/food/views/Parsnip-Parmesan-Ravioli-with-Mushroom-Ragout-11433, so I used sage instead of chives. Mine turned out just a little tough, so I think I may have over-worked the dough. Next time I'll be more careful.