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.
DID YOU KNOW?
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)
Method
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
lemon.
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,
Mira
