An intriguing vegetarian dish of potato and pasta parsnip gnocchi in a zingy sauce.
250g Parsnips, diced
250g Maris Piper Potatoes, diced
130g Plain Flour
1 Medium Egg, beaten
30g Pine Nuts
10g Flat Leaf Parsley, finely chopped
2 Garlic Cloves, peeled and minced
150ml Single Cream
20ml Lemon Juice
40g Mature Cheddar Cheese, finely grated
Sea Salt and Black Pepper
To make the gnocchi
Boil the potatoes and parsnips in some salted water for about 10 minutes, until just tender, then drain and mash.
Allow the mash to cool and mix in the flour with your fingertips.
Season with some salt and pepper.
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).
Don’t over kneed – keep the dough light.
Divide the mixture into 2 and lightly flour a board.
Roll into a 3cm thick sausage shape.
Cut into 3cm pieces and roll these into balls.
Press down on each ball with the back of a floured fork to get the traditional gnocchi pattern and shape.
Boil in some salted water, in batches, for 3-4 minutes until they float to the surface, then remove with a slotted spoon.
Place on a baking tray and grill for a couple of minutes until slightly browned.
Transfer into a bowl and keep warm while you make the sauce.
To make the sauce
Dry roast the pinenuts along with the garlic in a frying pan for a couple of minutes until the pine nuts start to brown.
Add the cream, half the mature cheddar cheese, parsley and the lemon juice.
Cook for a minute, season with some salt and pepper, then pour over the gnocchi.
Sprinkle over the remaining cheese and serve.
