Parsnip Gnocchi Recipes

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PARSNIP GNOCCHI



Parsnip gnocchi image

Take parsnips to another level by turning them into gnocchi with a crunchy walnut crumb. This moreish dish is vegan, healthy and delicious

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 1h35m

Number Of Ingredients 9

400g parsnip , peeled and cut into chunks
600g potatoes , peeled and cut into chunks
60ml olive oil , plus a drizzle to serve
3 unpeeled garlic cloves
1 tsp ground nutmeg (around 1 clove)
100g '00' flour
2 tbsp nutritional yeast
½ small pack thyme , leaves picked, to serve
30g walnuts , toasted and chopped, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Toss the parsnips and potatoes in 2 tbsp of the olive oil and tip into a roasting tin along with the garlic cloves. Roast for 40 mins or until the veg is completely soft. Remove from the oven and leave to cool a little. Squeeze the garlic from their skins, then discard the skins. Tip everything into a food processor, along with the nutmeg, flour and nutritional yeast, season well, then pulse until well combined and holding together as a dough.
  • Bring a large pan of salted water to the boil. Tip the dough onto a floured surface, cut into four chunks and roll each into a sausage about 35cm long and 2.5cm wide. Use the back of a table knife to cut each sausage into small pillow-shaped gnocchi, each around 2cm long. Cook the gnocchi in batches for 1 min or until they float to the surface. Remove from the water with a slotted spoon and drain on kitchen paper.
  • In a frying pan, heat the rest of the oil over a medium heat until shimmering. Add half the gnocchi and fry until lightly golden on each side, around 3-4 mins. Transfer them to a tray using a slotted spoon while you cook the second batch. When all the gnocchi are golden, return them all to the pan to warm through before dividing between four plates. Sprinkle over some black pepper, then top with the thyme leaves, toasted walnuts and a drizzle of olive oil, if you like.

Nutrition Facts : Calories 525 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

CHICKEN STEW WITH GNOCCHI



Chicken Stew with Gnocchi image

My chicken stew makes the house smell wonderful as it gently bubbles in the slow cooker. One whiff and my family heads to the kitchen to see if it's ready. -Marge Drake, Juniata, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

3 medium parsnips, peeled and cut into 1/2-inch pieces
2 large carrots, cut into 1/2-inch slices
2 celery ribs, chopped
1 large sweet potato, peeled and cut into 1-inch cubes
4 green onions, chopped
3 pounds bone-in chicken thighs, skin removed
1/2 teaspoon dried sage leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1 cup water
3 tablespoons cornstarch
1/4 cup cold water
1 package (16 ounces) potato gnocchi
Optional: Hot pepper sauce and thinly sliced green onions

Steps:

  • Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6-8 hours or until chicken is tender. , Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-sized pieces and return to the slow cooker. , Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. If desired, season with hot pepper sauce and sprinkle with sliced green onion.

Nutrition Facts : Calories 405 calories, Fat 11g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 922mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 5g fiber), Protein 29g protein.

PARSNIP GNOCCHI



Parsnip Gnocchi image

Make and share this Parsnip Gnocchi recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs parsnips, peeled, cut into 2-inch-long pieces
3/4 cup water
1/2 cup butter
3/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1/2 teaspoon ground black pepper
1 tablespoon minced parsley (optional)

Steps:

  • Preheat oven to 400°F Steam parsnips until tender, about 15 minutes.
  • Transfer to baking sheet; roast until light brown, about 45 minutes. Puree in processor.
  • Bring water, butter and salt to boil in heavy medium saucepan, stirring until butter melts. Reduce heat to low. Add flour all at once; stir vigorously until mixture forms ball, about 2 minutes.
  • Transfer hot paste to bowl of heavy-duty mixer fitted with paddle attachment. Add eggs 1 at a time, beating well after each addition.
  • Continue beating 1 minute. Add 2 cups parsnip puree to paste mixture (reserve any remaining puree for another use); beat to blend. Stir in pepper. (Dough can be made 2 hours ahead. Cover and let stand at room temperature.).
  • Preheat oven to 350°F Line large baking sheets with parchment. Transfer dough to pastry bag fitted with larger star tip. Pipe 2-inch-diameter rosettes onto sheets, spacing apart.
  • Bake gnocchi until crisp and beginning to brown, about 25 minutes. Using spatula, transfer gnocchi to plates. Top with parsley, if desired.

Nutrition Facts : Calories 430.2, Fat 19.4, SaturatedFat 10.9, Cholesterol 164.7, Sodium 497.2, Carbohydrate 57.2, Fiber 11.8, Sugar 11.1, Protein 9.2

PARSNIP GNOCCHI



Parsnip Gnocchi image

These unusual and delicious gnocchi are baked rather than boiled. To make them, the chef at L'Etoile in Madison, Wisconsin, mixes mashed parsnips with a classic French dough, known as choux paste, made of eggs, butter and flour.

Yield Serves 6

Number Of Ingredients 8

3 pounds parsnips, peeled, cut into 2-inch-long pieces
3/4 cup water
1/2 cup (1 stick) butter
3/4 teaspoon salt
1 cup all purpose flour
4 large eggs
1/2 teaspoon ground black pepper
1 tablespoon minced parsley (optional)

Steps:

  • Preheat oven to 400°F. Steam parsnips until tender, about 15 minutes. Transfer to baking sheet; roast until light brown, about 45 minutes. Puree in processor.
  • Bring water, butter and salt to boil in heavy medium saucepan, stirring until butter melts. Reduce heat to low. Add flour all at once; stir vigorously until mixture forms ball, about 2 minutes. Transfer hot paste to bowl of heavy-duty mixer fitted with paddle attachment. Add eggs 1 at a time, beating well after each addition. Continue beating 1 minute. Add 2 cups parsnip puree to paste mixture (reserve any remaining puree for another use); beat to blend. Stir in pepper. (Dough can be made 2 hours ahead. Cover and let stand at room temperature.)
  • Preheat oven to 350°F. Line large baking sheets with parchment. Transfer dough to pastry bag fitted with larger star tip. Pipe 2-inch-diameter rosettes onto sheets, spacing apart. Bake gnocchi until crisp and beginning to brown, about 25 minutes. Using spatula, transfer gnocchi to plates. Top with parsley, if desired.

CRISP BREAST OF CHICKEN WITH PARSNIP GNOCCHI



Crisp Breast of Chicken with Parsnip Gnocchi image

Categories     Chicken     Fry     Parsnip     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1 cup all purpose flour
1/2 cup pecans
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
6 tablespoons vegetable oil
6 skinless boneless chicken breast halves
1 egg, beaten to blend
1/4 cup (1/2 stick) butter
1/3 cup minced shallots
1/2 cup brandy
1 1/2 cups Chicken Stock
1 tablespoon chopped parsley
Parsnip Gnocchi

Steps:

  • Preheat oven to 350° F. Finely grind flour, pecans, salt, pepper, thyme, and nutmeg in processor. Transfer flour mixture to shallow bowl. Heat 3 tablespoons oil in each of 2 heavy large ovenproof skillets over high heat. Dip chicken into beaten egg, then into flour mixture, coating completely. Add 3 pieces of chicken to each skillet and cook until golden, about 5 minutes per side. Transfer skillets to oven; bake until chicken is cooked through, about 10 minutes.
  • Meanwhile, melt butter in heavy medium skillet over medium-high heat. Add shallots and sauté 2 minutes. Add brandy and bring to boil. Add Chicken Stock and boil until mixture is reduced to 1 cup, about 8 minutes. Season sauce with salt and pepper. Mix in parsley.
  • Place chicken on work surface. Cut diagonally into 1/2-inch-wide slices. Arrange on plates. Pour sauce around chicken. Serve with Parsnip Gnocchi.

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