Parsnip Gnocchi with Parmesan Sauce

Sweet, earthy parsnips become something pretty special with a silky parmesan cream sauce. Cooked together in one pan until tender and coated in cheesy goodness, it's the kind of cosy side dish that feels far fancier than the effort involved.

Parsnips are often the forgotten veggie in the bottom of the fridge drawer, but they're cheap, seasonal, and surprisingly brilliant when turned into comfort food.

Ingredients

For the gnocchi

• 500g parsnips
• 100g flour
• ½ egg, beaten
• Salt and pepper

For the sauce

• 50g grated parmesan
• 100ml cream
  
• 3 sprigs of fresh thyme

To serve

• Chopped parsley (optional)

Method

1. Cook the parsnips

Peel and chop the parsnips into large chunks.

Bring a pot of water to the boil and cook the parsnips until very tender.

Drain well and leave to steam dry for a few minutes.

2. Make the gnocchi dough

Mash the parsnips until completely smooth.

Add the flour and beaten egg. Season with salt and pepper.

Mix everything together until you have a smooth, soft dough.

Divide into three portions. Roll each portion into a long sausage shape and cut into roughly 1cm pieces.

3. Cook the gnocchi

Bring a large saucepan of salted water to the boil.

Cook the gnocchi in batches. Once they float to the surface, they're ready.

Remove with a slotted spoon, drain.

4. Make the sauce

In a small saucepan, gently heat the cream over low heat. Add the parmesan cheese and thyme.

Stir until the cheese has melted and the sauce is smooth. Keep warm.

5. Add the gnocchi

Add the cooked gnocchi to the sauce, stir and coat them well.

Finish with chopped parsley and some extra parmesan, then serve immediately.

Misfit Tip 💚

Make a double batch of gnocchi and freeze it for a quick dinner on busy nights. Freeze the uncooked gnocchi on a tray first, then transfer to a container or bag. When you're ready to eat, cook straight from frozen and toss through your favourite sauce. Future you will be very grateful.