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
Steps
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 mins or until very tender.
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.
SHAPING AND COOKNG GNOCCHI
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.
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
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
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
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.
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.
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.
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.
Photo: bauersyndication.com.au