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Parsnip Gnocchi with Wild Mushrooms , Winter Herbs & Walnut Crumb

Prep time: 45 minutes ((30 minutes + 15 minutes to allow the dough to rest))

Cooking time: 30 minutes

Serves: 6

A delicious homemade parsnip gnocchi served with wild mushrooms, winter herbs and walnut crumb!

Gnocchi love!

Technically more of a dumpling than pasta, but I know that's debatable. Traditionally made from flour, potato and eggs - but of course we made it vegan and cruelty free with a secret root vegetable. It was a little labour of love but can confirm it's worth it - it just hits different when it's homemade.


The word gnocchi (pronounced 'nyok-ee') is said to be derived from the word "nocchio" which means a knot found in wood. It's traditionally been well known in Italian cultures since the Roman times. Roman legions spread the dish throughout Europe and it became a popular choice due to it being economical, quick to prepare and satisfying.

I have teamed up with one of my favourite global brands - Le Creuset to create some delicious, nutritious and nourishing plant based recipes inspired by their beautiful new Coupe Collection. The new collection is crafted from premium stoneware in gorgeous colours for those who love to cook, eat and entertain.

Let’s cook ☺

Ingredients for the parsnip gnocchi

500g parsnips, peeled

500g potatoes, peeled

¾ cup + 2 tbsp flour plus extra for kneading

1 tbsp olive oil

Generous pinch of pink Himalayan salt

Ingredients for the wild mushrooms & winter herbs

Good quality olive oil or vegan cashew cultured butter for cooking

500g wild mixed mushrooms, sliced

3 cloves of garlic, grated

Handful fresh winter herbs (I used sage & thyme), finely chopped

Juice from 1 lemon

Generous pinch of pink Himalayan salt & black pepper

Ingredients for the walnut crumb

1 cup chunky sourdough breadcrumbs

1/3 cup walnuts, roughly chopped

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp nutritional yeast flakes

2 tsp mixed dried herbs

½ tsp lemon zest

Generous pinch of pink Himalayan salt & black pepper

Serving suggestion:

Vegan parmesan, grated (optional)

Finely chopped winter herbs (I used sage & thyme)


1. To make the gnocchi, cook the potatoes and parsnips in a pot of boiling salted

water for 8-10 minutes or until cooked through. Drain the liquid, mash in a

bowl and allow to cool. Once cooled, add the flour, olive oil and salt to the

bowl and combine together. Turn onto a lightly floured surface and gently

knead until you get a light ball of dough. Allow the dough to rest for 15

minutes. Slice the dough into 4 equal pieces and roll each of them out into

long strips. Use a sharp knife to cut 2cm pieces and place on a floured plate.

I used a gnocchi board to roll each piece to create lines but you can use a fork

as well. Repeat this process until all the pieces are done.

2. Bring a pot of salted water to the boil and cook the gnocchi in batches for

about 2-3 minutes or until they float to the surface. Remove with a slotted

spoon to drain any excess liquid. In a non-stick pan, heat the olive oil and

place the cooked gnocchi into the pan. Cook for a few minutes on each side

until the gnocchi starts to brown. The idea is to have the outside layer crispy

and the inside layer soft and fluffy. Set aside.

3. To make the wild mushrooms, the trick when cooking mushrooms is to make

sure your pan or casserole is hot first before adding them. Add the olive oil or

vegan cashew cultured butter to the casserole, once hot add the mushrooms

and continue to cook for a few minutes. Add the garlic, fresh herbs, salt and

pepper to the pan. Once the mushrooms start to brown, add another

generous spoon of vegan cashew cultured butter and the juice from half a


4. To make the walnut crumb, heat a pan with olive oil and once hot add the

breadcrumbs and cook for a few minutes stirring constantly. Add the walnuts,

mixed dried herbs, nutritional yeast flakes, salt and pepper. Cook for another

minute or so and then add the lemon juice and lemon zest. Cook until the

crumbs are browned and fragrant.

5. Add the gnocchi to the mushrooms and top with the walnut crumb, vegan

parmesan cheese and finely chopped winter herbs. Enjoy!


Recipe and styling by Mira Weiner

Photography by Mark Chipps


With love,




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