Parsnip gnocchi in parsley butter

Name: Parsnip gnocchi in parsley butter
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g floury potatoes; 7-10 Tbsp salt, nutmeg; 7-10 Tbsp Pepper; 250 g Parsnips; 120 g Cornstarch; 7-10 Tbsp (e.g. potato flour); 3 Egg yolk (Gr. M); 7-10 Tbsp Flour; 1 bunch of parsley; 3-4 Tbsp Butter

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g floury potatoes
7-10 Tbsp salt, nutmeg
7-10 Tbsp Pepper
250 g Parsnips
120 g Cornstarch
7-10 Tbsp (e.g. potato flour)
3 Egg yolk (Gr. M)
7-10 Tbsp Flour
1 bunch of parsley
3-4 Tbsp Butter

Directions

1
Peel, wash and roughly dice the potatoes and boil them in salted water for about 20 minutes. Peel, wash and roughly dice parsnips. Add to the potatoes and cook for 10-15 minutes.
2
Drain and immediately press through a potato press. Let it cool down a little. Knead with starch, egg yolk, approx. 1⁄2 spread TL salt and 1 Msp nutmeg to a smooth dough. If the dough is still too soft, knead in 1-2 tsp. starch.
3
Form potato dough into rolls (approx. 3 cm Ø) on a little flour. Cut into pieces of approx. 2 cm width and press them in slightly with a floured fork back. Let the gnocchi rest for about 10 minutes.
4
Bring plenty of salted water to the boil in a wide saucepan. Let the gnocchi simmer for 4-6 minutes at low heat. Lift them out and let them drip off.
5
Wash parsley, shake dry and chop. Melt butter in a large pan. Fry the gnocchi for 2-3 minutes while turning. Stir in parsley. Season with salt and pepper.