Parsnip gnocchi with parsley and red curry sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel, wash and roughly dice the parsnips, cover and cook in salted water for 20-25 minutes. Wash potatoes, cover and cook in plenty of water for about 20 minutes. In the meantime heat 3 tablespoons of clarified butter in a saucepan. Sweat curry paste, paprika and 2 tbsp. flour in it. Deglaze with coconut milk and broth, bring to the boil and simmer for 2-3 minutes, season with a little salt, sugar and lime juice. Wash parsley, shake dry and, except for something to garnish, pluck off leaves and cut finely. Coarsely chop peanuts

2. 2

   Drain the potatoes, rinse them under cold water, peel them and press them into a large bowl while still hot using a potato press. Let cool for 10-15 minutes. Drain the parsnips, allow to drain well, place on a baking tray and steam in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 10 minutes. Press the potatoes through the press and stir. Knead in 250 g flour and chopped parsley bit by bit

3. 3

   Form the mixture into longish rolls (approx. 2 cm Ø) and cut into pieces of approx. 1 1/2 cm length. Press in flat or grooves with a fork. Bring plenty of slightly salted water to the boil in a large pot. Cook the gnocchi in 2-3 portions in lightly boiling water for 3-5 minutes. When they are floating on top, remove them with a skimmer and let them drip off on a clean tea towel

4. 4

   Heat 2 tablespoons of clarified butter in a large frying pan and sauté the gnocchi for 2-3 minutes. Heat the sauce again. Arrange the finished gnocchi and some sauce on plates, sprinkle with chilli flakes and peanuts and garnish with parsley.

Nutrition Facts

KCAL
670 kcal

CARBS
81 g

FATS
32 g

PROTEINS
14 g