Name: Parsnip gnocchi with nutmeg and thyme butter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 4 small parsnips (500g); 1¼ cups (200g) wholemeal self-raising flour; ⅔ cup (50g) finely grated parmesan; 100 grams butter; 3 cloves garlic, sliced thinly; ¼ teaspoon ground nutmeg; 2 teaspoons fresh thyme leaves; 1 medium lemon (140g), rind cut into long thin strips; ½ cup (40g) shaved parmesan

You’ve tried gnocchi, now try it with parsnip for added flavour that pairs beautifully with nutmeg and thyme butter. It’s easier than you think!

Looking for more gnocchi recipes?

1. Preparing parsnips

Peel and trim the parsnips, reserving peel. You can fry the peel to make crisps as a topping for pasta or salads. Cut peeled parsnips into large chunks; cook in a large saucepan of boiling salted water

for 15 minutes or until very tender.

2. Making dough

Push parsnip through a ricer into a bowl to make a very smooth mash. Sift flour over the parsnip; add husks to bowl with grated parmesan. Season; mix to a soft dough.

3. Shaping gnocchi

Divide the parsnip dough into two equal portions. With floured hands, on a clean flat surface, roll each portion into a 20cm long rope, about 2cm thick. Cut each rope into 4cm gnocchi pieces.

4. Cooking gnocchi

Cook gnocchi, in batches, in a large saucepan of boiling water for 2 minutes or until gnocchi float to the surface. Remove from pan with a slotted spoon; transfer to warm shallow bowls.

5. Nutmeg and thyme butter

Place butter, garlic, nutmeg and thyme in a small saucepan or frying pan; cook, butter mixture, stirring, over medium heat for 3 minutes or until browned lightly.

6. Serving Gnocchi

Add lemon rind to nutmeg and thyme butter; season to taste. Drizzle over gnocchi. Serve straight away topped with shaved parmesan, lemon cheeks, and extra fresh thyme leaves, if you like.

Ingredients

4 small parsnips (500g)

1¼ cups (200g) wholemeal self-raising flour

⅔ cup (50g) finely grated parmesan

100 grams butter

3 cloves garlic, sliced thinly

¼ teaspoon ground nutmeg

2 teaspoons fresh thyme leaves

1 medium lemon (140g), rind cut into long thin strips

½ cup (40g) shaved parmesan

Method

1.Peel and trim parsnips; reserve the peel (see tips). Cut parsnip into large chunks. Cook parsnip in a large saucepan of boiling salted water for 15 minutes or until very tender. Drain thoroughly; cool for 10 minutes.

2.Mash parsnip until smooth or push through a ricer (see tips) into a bowl. Sift flour over parsnip; add husks to bowl with grated parmesan. Season; mix to a soft dough. Divide dough into two portions. Using floured hands, roll each portion into a 20cm long rope, about 2cm thick. Cut each rope into 4cm pieces.

3.Cook gnocchi, in batches, in a large saucepan of boiling water for 2 minutes or until gnocchi float to the surface. Remove gnocchi from pan with a slotted spoon; transfer to warm shallow bowls.

4.Stir butter, garlic, nutmeg and thyme in a small saucepan over medium heat for 3 minutes or until browned lightly. Add rind; season to taste.Drizzle over gnocchi. Serve topped with shaved parmesan, and, if you like, extra fresh thyme leaves and lemon cheeks.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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