Parsnip Gnocchi |
Course : Side Dishes
Serves: 4 |
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Ingredients:
1 pound parsnips |
1 1/2 cups all-purpose flour |
1/2 cup freshly grated parmesan cheese |
---GARLIC HERBED BUTTER--- |
3 1/2 ounces butter |
3 cloves garlic -- crushed |
3 tablespoons chopped fresh lemon thyme |
1 tablespoon finely grated lemon rind |
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Preparation / Directions:
1. Peel parsnips and cut into large pieces. Cook in large pot of boiling water for 30 minutes or until very tender.Drain thoroughly and allow to cool slightly.
2. Mash parsnips in a bowl until smooth. Sift flour into a bowl and add the Parmesan. Season with salt and pepper and mix to form a soft dough.
3. Divide dough in half. Using loured hands roll each half of the dough out on a lightly floured surface into a sausage 3/4 inch wide. Cut each sausage into short pieces, shape each piece into an oval and press top gently with floured fork prongs.
4. Lower batches of gnocchi into boiling ssalted water. Cook for 2 minutes or until gnocchi rises to the surface. use a slotted spoon to transfer to warmed serving plates.
5. To make the garlic herb butter combine all ingredients in a small pan and cook over medium heat for 3 minutes or until butter is nutty brown. Drizzle over gnocchi and sprinkle with remaining Parmesan cheese.
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Nutritional Information:
424 Calories (kcal); 21g Total Fat; (43% calories from fat); 6g Protein; 54g Carbohydrate; 54mg Cholesterol; 216mg Sodium |
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