Gluten Free Parsnip Gnocchi
This recipe is a great winter warmer which has great taste. This will feed two people.
400g of parnsips
600g of potatoes
60ml Olive Oil
4 garlic cloves
1tsp of ground nutmeg
100g of gluten free plain flour
2tbsp of nutritional yeast
a handful of thyme
30g of walnuts
30g of parmesan
To begin with heat the oven at 200C and place the parsnips, potatoes and garlic on a baking tray, drizzle with oil and cook for 40 minutes or until completely cooked.
Once all the vegetables are cooked tip them into a food processor along with the nutritional yeast, flour and nutmeg until it combines like a dough.
Once you have a dough like consistency tip the dough onto a floured surface, cut into four chunks and roll each into a roll about 35cm long and 2.5cm wide.
Once you have created this cut in to 2cm long gnocchis and cook in boiling water until the rise to the top or for a 1 minute for each batch.
Once the gnocchi has boiled, drain and cook in a frying pan with oil until golden brown. We then garnish with salt, pepper, walnuts, thyme and parmesan.