Yield
Serves 4
Prep Time
40mins
Cook Time
60mins
Difficulty Level
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Loved our gnocchi recipe? Now try it with nutmeg for a hint of warmth and nuttiness, and thyme butter that tastes precisely like summer. We also included parsnip, bringing forth a unique sweetness that sits perfectly with the dish as it is boiled until tender.

Ingredients

  • 4 small parsnips (500 g)
  • 1¼ cups (200 g) wholemeal self-raising flour
  • ⅔ cup (50 g) finely grated parmesan
  • 100 g butter
  • 3 cloves garlic, sliced thinly
  • ¼ tsp ground nutmeg
  • 2 tsps fresh thyme leaves
  • 1 medium lemon (140 g), rind cut into long thin strips
  • ½ cup (40 g) shaved parmesan

PREPARING PARSNIPS

01.

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 mins or until very tender.

MAKING DOUGH

01.

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.

SHAPING AND COOKNG GNOCCHI

01.

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

02.

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

NUTMEG AND THYME BUTTER

01.

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

SERVING GNOCCHI999

01.

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.

PARSNIP GNOCCHI WITH NUTMEG & THYME BUTTER

01.

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

02.

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 20 cm long rope, about 2 cm thick. Cut each rope into 4 cm pieces.

03.

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

04.

Stir butter, garlic, nutmeg and thyme in a small saucepan over medium heat for 3 mins 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.

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