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.
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
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.
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.