Potato-Parsnip Gnocchi

Ingredients:

Gnocchi Ingredients:
  • 3 ½ lbs. Idaho potatoes
  • 2 ½ lbs. parsnips, peeled, cut into 1” pieces
  • 12 oz. all-purpose flour
  • 2 eggs, beaten
  • 2 oz. grated pecorino cheese
Sauce Ingredients:
  • 1 pound mixed mushrooms such as shiitake, crimini, clamshell, etc.; cut into quarters or medium size pieces
  • 8 ounces unsalted butter
  • ½ cup chopped Italian parsley
  • 3 Tablespoon chopped fresh thyme
  • 2 cups vegetable stock or reserved blanching water
  • 4 ounces shaved or grated pecorino cheese
  • ¼ cup blended oil
  • 1 ½ cups of arugula or other leafy green

Directions:

  1. Preheat oven to 350°F. Roast the potatoes whole until tender, 45-60 minutes.
  2. Bring a large pot of salted water and the cut up parsnips to a boil. Boil until the parsnips are tender, 25-30 minutes. Drain and spread on a sheet pan. Bake at 350°F for 10 minutes to dry out.
  3. Let potatoes cool slightly, then peel off skins. Using a ricer, rice the potatoes and the parsnips into a large bowl. Make a well in the pile of riced potatoes and parsnips, pour in the eggs, sprinkle cheese over, then flour. Gently knead until the ingredients come together in a soft dough. Let rest 10 minutes.
  4. Cut the dough into 12 pieces. Roll each piece into a 1” thick rope, and cut 7 triangle shaped pieces from each one.
  5. Bring a large pot of salted water to a gentle boil. Blanch the gnocchi until they begin to float, about 8 minutes. Shock them in an ice water bath. Drain the gnocchi and set aside.
  6. Heat 4 tablespoons of butter in a large pan. Add the mushrooms and sauté until lightly browned. Add the parsley, thyme, and garlic to the pan and season with salt and pepper. Keep warm.
  7. Heat 3 tablespoons of butter with 1 tablespoon of the blended oil in a large pan until foamy. Add ¼ of the batch of gnocchi and sauté until lightly browned. Add some of the reserved blanching water or vegetable stock as needed to create a creamy sauce. Repeat the process with the remaining gnocchi, cooking ¼ of the batch at a time.
  8. Gently toss the cooked gnocchi with the mushroom mixture. Serve about 7 pieces of gnocchi on each plate. Top each with grated or shaved pecorino and a small handful of the greens.
Print Recipe

Yield: 12 servings

Source:
Kathleen Blake
The Rusty Spoon
Orlando, FL

Share this Recipe

You Might Also Like

Pommes Gratin Dauphinoise

Pommes Gratin Dauphinoise

Dungeness Crab And Bay Shrimp Potato Tots With Shaved Fennel Salad And Tiger Sauce

Dungeness Crab And Bay Shrimp Potato Tots With Shaved Fennel Salad And Tiger Sauce

Cheddar Bacon Potato Cakes with Cervesa Lime Skirt Steak

Cheddar Bacon Potato Cakes with Cervesa Lime Skirt Steak

Ask Spuddy Image