This recipe features mostly locally sourced ingredients, which is what The Clean Food Club always strives to do! There are lot of great ways to use seasonal, local ingredients, and with each recipe we post, we try to help the home cook find those ingredients and make a great tasting meal.
Parsnips are in season right now, and they are a great substitute for potatoes when making gnocchi. Gnocchi is an Italian dish often served as a substitute for pasta. It’s made similarly to pasta (flour, egg, cheese) and often is covered up in an alfredo or tomato sauce. I wanted to keep this dish on the lighter side after #turkeybelly #noregrets and focus on the bright seasonal vegetables that this time of year has to offer.
Making gnocchi might seem daunting, but it’s not hard! Making gnocchi just takes patience; there are a lot of steps to follow. Parsnip gnocchi is so delicious, it’ll be worth it.
Parsnip Gnocchi with Roasted Carrots and Brussels Sprouts
Makes four servings
Total time: 60 minutes
In My Basket
3 medium Parsnips, 2 small parsnips (from Tangerini’s Spring Street Farm, Millis MA)
1 large Egg (from Chestnut Farm, Hardwick MA)
4 small Carrots (from Stearns Farm, Framingham MA)
1 stalk of Brussels Sprouts (from Oakdale Farms, Rehoboth MA)
3 cups Spinach (from Oakdale Farms, Rehoboth MA)
From the Pantry
1 – 2 cups flour
1/2 cup freshly grated Pecorino Romano cheese
2 1/2 tbsp butter
1 tbsp olive oil
1/4 tsp salt, plus more salt and pepper to taste
- Preheat the oven to 400°. Wash and dry all fresh produce. Roughly chop 2 1/2 large parsnips, small dice the remaining 1/2 parsnip. Keep separated and set aside. Slice carrots and small parsnips in half lengthwise. Cut the brown bottoms off the sprouts and slice in half lengthwise.
- Place the sliced carrots, parsnips, and sprouts in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper to taste. Roast in the oven for 30-40 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a serving dish.
- Bring a large pot of salted water to a boil. Drop in the large pieces of parsnip, and let cook for about 15 minutes or until soft when pierced with a fork. Drain immediately and press parsnips through a ricer or box grater, or mash with a fork, in a large bowl. Season with salt and pepper to taste.
- In a small bowl, mix together 1 cup flour and 1/4 tsp salt. In a separate small bowl, beat the egg until mixed, then stir the beaten egg into the mashed parsnips. Gradually add the flour mixture a 1/4 cup at a time. Do not over beat! Once the mixture just starts to form a ball, transfer to a very well-floured surface.
- Gently roll the dough into one long snake (like rolled up pie crust) until about 1 inch thick. Do not over knead! Cut the roll into 1 inch pieces.
- Bring a large pot of water to a rolling boil. Drop gnocchi into the pot in 3 or 4 batches. Cook 1-3 minutes until firm, or until the gnocchi pieces float to the top. Drain immediately, and repeat until all gnocchi have been boiled.
- Heat large skillet over medium heat with 1 tbsp butter. Add the gnocchi once the butter is bubbly. Let each piece lightly brown on the bottom, without stirring, about 1 minute. Flip and lightly brown on the other side. Remove gnocchi, set aside.
- Using the same pan, add 1 tbsp butter and heat over medium. Toss in the spinach, season with salt and pepper to taste. Sauté until just wilted. Add the gnocchi back to the pan, toss to combine and warm through. Transfer to a serving dish.
- Heat the pan again with 1/2 tbsp butter. Add the small diced parsnips to the pan and brown on both sides until crispy, about 3 minutes. Sprinkle over top the gnocchi as a garnish along with the grated cheese. Serve gnocchi with a side of carrots and sprouts. Enjoy!
Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.