http://outoftheordinaryfood.com/2011/12/02/parsnip-gnocchi/
By: claire adas
Published: Saturday, December 3, 2011 - 7:18pm

Ingredients




2 medium-sized parnsips, peeled and cut into 1 inch cubes
1 cup milk
4 T butter
1 cup flour
3 eggs
1/2 t. thyme
1/2 t. white pepper
1/4 t. mustard powder
salt and pepper

Preparation

1 1. Drop the parsnips into salted boiling water and boil for about 20 minutes, till they’re soft but not completely mushy. Purée them – you should have about 1 cup. 2 2. Put the milk and butter in a saucepan with the thyme, mustard and white pepper. Bring to a boil, and take off the heat and stir in the flour, all at once. 3 3. Add the eggs one at a time, beating well so that they’re thoroughly mixed. 4 4. Stir in the parsnip puree. 5 5. using two teaspoons, drop the batter by spoonfuls onto a baking sheet that’s been lightly greased. They’ll puff up, but they won’t flatten out like cookies, so you don’t need to leave more than about an inch between them. 6 6. Bake at (preheated) 400 for 20 minutes to half an hour, till they’re puffed and starting to turn golden brown. 7 7. Serve with the sauce of your choice!

About

I baked these instead of boiling them, because I like the idea of gnocchi, but they can be stodgy and slimy (I’m sorry, gnocchi, but it’s true). The bright taste of Parsnips goes well with the comforting texture of gnocchi, and they turned out light, crisp, flavorful and perfect with my drunken sofrito puttanesca. The bright taste of Parsnips goes well with the comforting texture of gnocchi. Although they’d also go well with romesco, or a simple tomato sauce, or pesto, or chermoula…