Parsnip Gnocchi with Cheese Sauce and Pine Nuts Recipe

How to make Parsnip Gnocchi with Cheese Sauce and Pine Nuts


  1. To make the gnocchi, boil the potatoes and parsnips in some salted water for about 10 minutes, until just tender, then drain and mash.
  2. Allow the mash to cool and mix in the flour with your fingertips. Season with some salt and pepper.
  3. Add the egg to the mix and bring together with your fingers (the dough should be light and airy. If it’s too wet, add a little more flour).
  4. Don’t over knead – keep the dough light.
  5. Divide the mixture into 2 and lightly flour a board.
  6. Roll into a 3cm thick sausage shape. Cut into 3cm pieces and roll these into balls.
  7. Press down on each ball with the back of a floured fork to get the traditional gnocchi pattern and shape.
  8. Boil in some salted water, in batches, for 3-4 minutes until they float to the surface, then remove with a slotted spoon.
  9. Place on a baking tray and grill for a couple of minutes until slightly browned.
  10. Transfer into a bowl and keep warm while you make the sauce.
  11. To make the sauce, dry roast the pine nuts and the garlic in a frying pan for a couple of minutes, until the pine nuts start to brown.
  12. Add the cream, half the cheese, parsley and the lemon juice.
  13. Cook for 1 minute, season with some salt and pepper, then pour over the gnocchi.
  14. Sprinkle over the remaining cheese and serve immediately.