NUTRITION
Christmas recipe
Parsnip Gnocchi
When it comes to choosing Christmas vegetables , parsnip is always high on the list but why not change things up a bit this twist on the seasonal favourite ?
Ingredients
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
90
Method
1 . Heat your oven to 220C / 200C fan / gas 7 . Toss the parsnips and potatoes in 2 tbsp of the olive oil and place 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 for a short while . Squeeze the garlic from their skins , then discard the skins . Pour all your ingredients into your food processor , season well and then pulse until well combined and holding together as a dough .
2 . Bring a large pan of salted water to the boil . Flour your work surface and place the dough . 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 pillowshaped 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 .
3 . 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 and enjoy !