Roasted Parsnip and Garlic Gnocchi

Where do you stand with parsnips? They seem to divide people, but for me they’re an essential part of Christmas and I absolutely love the sweet taste of a roasted crispy parsnip. In an attempt to win over the parsnip haters I’ve been experimenting with parsnip based dishes. I came across a recipe online for parsnip gnocchi and thought it sounded like a fabulous idea. All the bouncy pillowyness of gnocchi with a sweet parsnip and roasted garlic flavour – yum!

I’m also currently looking for a veggie addition to my Christmas lunch and I think these gnocchi could be what I’m looking for. We’re going to the in-laws for Christmas Day and as the only veggie in the family I end up with some vegetables or I have to sort myself out. It’s not a problem as I love to cook but it does give me yet another thing to think about as I also have to provide all safe snacks, chocolates, puddings and sauces.

I’m always keen that my veggie dish is something the whole family can dip into, as I really hate being the solitary ‘odd’ vegetarian who has their own solo meal whilst everyone else enjoys a communal eating experience (which is what Christmas lunch is all about after all). So my intention is for a veggie addition that everyone can enjoy; however, from experience everyone else will probably stick with their turkey and give my invention a wide berth! What’s your experience? Do you have a family who just want the usual traditional dishes, or one which is happy to try new additions?

The beauty of these gnocchi is that they have the flavours of Christmas in an interesting format, they’re easily reheated and they also make a pretty good nibble when bunked in a dip. They also went down well with the parsnip hating younger members of the family, and that’s no mean feat!

Roasted Parsnip and Garlic Gnocchi

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

serves 2 as a main course, or 4 as an addition to a roast meal

1 baking potato

4 medium parsnips

3 cloves garlic

1 tbsp extra virgin olive oil

Salt and pepper

75g OO flour

1 tbsp nutritional yeast (optional)

A sprinkle of Herbs de Provence or thyme

  1. Preheat the oven to 220 degrees centigrade
  2. Peel and Chop the potatoes and parsnips into even sizes large pieces
  3. Place in a roasting tin with the unpeeled garlic. Drizzle with oil and season. Roast for 30-40 minutes until soft and starting to turn golden. Squeeze the garlic out of the skins and add to the roasted veg.
  4. Cool and then blitz the veg and garlic in a food processor. Add the flour, nutritional yeast, herbs  and seasoning and pulse until it becomes a dough. Wrap in cling film and leave to relax for a while.
  5. Roll into 4 sausages, each about 1cm thick. Cut into 2 cm slices, gently squeezing to give a pillowy shape
  6. Bring a pan of water to the boil and in batches cook the gnocchi for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and drain on kitchen paper.
  7. Heat another 1tbsp oil in a frying pan and fry the gnocchi until golden and crispy on all sides.
  8. Serve drizzled with oil.
  9. To reheat just pop in a hot pan to warm through.

Roasted Gnocchi

IMG_5362 I tend to always have a pack of gnocchi in the fridge or cupboard. This is an awesome little recipe, perfect for speedy meals and a novel use for gnocchi. And those oven-fresh crispy bites are oh so moreish! Similar to little roast potatoes but prepared and cooked in a third of the time, these roasted gnocchi are perfect as a side dish, and would go well with any kind of relish or sauce. Up to you.

The only thing you really need to be careful of is to not cook them for too long or they do go tough. Then again if that happens, simply splash over some vinegar of choice for extra flavour and to soften them up. Works a treat. Add whatever flavours you fancy, but I find garlic powder works really well as it coats and seasons  the gnocchi and you don’t end up with any burnt bits! Next time I might make the gnocchi from scratch but this is a great one for delving into the store cupboard for something easy.

Garlic Roasted Gnocchi (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) IMG_5361

  • 1 pack ready made potato gnocchi
  • Splash of oil
  • Salt
  • 1/2 tsp garlic powder
  • splash of balsamic vinegar, if desired

– Toss the gnocchi in the oil and flavouring – Roast for 20 minutes at 190-200 degrees centigrade/Gas mark 5 – Enjoy! IMG_5359

Slow roast tomato and gnocchi salad

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I’m not sure where the idea came from but I figured why not make a salad out of gnocchi. Not flabby boiled gnocchi, but crispy pan fried gnocchi ready to soak up flavour. The whole idea seemed quite exciting – a salad out of an ingredient I’d never used in a salad before. The slow roast tomatoes are the perfect partner to the crispy little fluffy dumplings – adding hits of flavour and effectively a sauce to the whole dish. Basil and olives keep it fresh feeling.

One word of warning though, this is a make-and-eat-now dish. Leftovers won’t keep until the next day as the gnocchi really firm up and seem overly dense if kept. Successful experiment though.

Slow Roast Tomato and Gnocchi Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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  • 1 pack ready made potato gnocchi (I used de cecco which is free from egg, dairy and nuts)
  • 2 tbsp olive oil
  • 1 small punnett/ cup cherry tomatoes, halved
  • 2 garlic cloves, in their papery skins
  • 1 tbsp olive oil
  • Salt and pepper
  • 3 spring onions
  • Handful olives, sliced
  • Handful basil leaves, roughly torn
  • 1 tbsp balsamic vinegar
  • 2 1/2 tbsp extra virgin olive oil
  • Seasoning.

– Place the halved cherry tomatoes, whole unpeeled cloves of garlic, seasoning and 1 tbsp of oil in a roasting dish. Toss well and roast in a hot oven for 45 minutes, until the tomatoes and soft, wrinkly and sticky and oozing a little juice.
– Meanwhile, pan fry the gnocchi in the 2 tbsp of oil until crispy and golden all over.
– In a large bowl mash the roasted garlic cloves (slipped out of the skins) into the balsamic, whisk in the oil and some seasoning
– Add the tomatoes and juice.
– Tip in the hot crispy gnocchi and mix to coat with the dressing and tomatoes.
– Stir in the onions and olives and leave to cool to room temperature
– Just before serving, stir in the basil leaves. Taste and adjust the seasoning if required.
– I added 2 tsp of these Belazu balsamic pearls for added tang

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Homemade Egg-free Gnocchi

Like most families, we eat a lot of pasta, so I decided to mix things up a bit with some home-made gnocchi. Lots of recipes seem to include egg, but this one is simply potato and flour. The resulting dumpling is light and needs to be treated with care, but the texture is not at all stodgy and works wonderfully with a rich tomato sauce.

Homemade Egg-free Gnocchi (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan – gluten-free if use gluten-free flour)

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Serves 2

  • 2 baking Potatoes
  • 1-2 tbsp Flour

– Bake the potato and then mash or rice the insides ( you want the potato to be as dry as possible)
– Beat in the flour, and bring together to a soft dough
– Split into four pieces and roll each into a long sausage shape
– Cut into 2cm length pieces and press a fork onto each to give a lovely gnocchi shape
– Leave to dry
– Bring a pan of salted water to a rolling boil
– Add a few gnocchi and cook briefly until they rise to the top (it takes 30 seconds max)
– Drain on kitchen paper
– Serve topped with your favourite sauce

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