I first made gnocchi when I was nine – and they instantly became my favourite food.
At the time I’d just bought a pasta cookbook on clearance, and as I flicked through I was drawn to a picture of a pasta I’d never seen before – puffy little pillows of dough.
When I realised they were made with potatoes I was intrigued, and asked (probably begged) mum if I could make them for dinner. I found the process of making gnocchi fun; mashing the potatoes, working the dough, rolling and cutting, and of course making their signature grooves with the tines of a fork.
I created this recipe with spring in mind. The parsnip provides an earthy undertone, and the sauce really steals the show (nutty brown butter, soft leeks and the brightness of lemon); coating the gnocchi with a glossy sheen. This one’s a winner!
This recipe was first published in the Taupo Herald 15/10/2022. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Potato & Parsnip Gnocchi with Leek & Lemon Brown Butter
Course: Mains2-3
servings50
minutesThis bright and buttery sauce is full of texture and bold flavours – the perfect pair for these delicate and earthy gnocchi
Ingredients
- Gnocchi
350g potatoes, cut into 4cm cubes
1 parsnip (100g), sliced into 2cm rounds and halved if large
125g flour
1 egg, lightly beaten
1/2 tsp salt
- Leek & Lemon Butter
100g butter, cubed
100g leeks (green part), sliced into 2cm strips
3 cloves garlic, finely chopped
1-2 tbsp lemon juice, plus zest, for garnish
1/2 tsp ground black pepper
1/4 tsp salt
Directions
- To make the gnocchi, boil potatoes and parnsip in a large pot of water until tender. Drain and cool. When cool enough to handle, remove the skins and discard.
- Transfer to a bowl and mash until smooth.
- On a clean work surface, tip flour into a mound and add mashed potato mixture on top. Create a well in the middle and pour in beaten egg. Sprinkle over salt.
- Bring the mixture together first by working the egg into the potato, then gradually working your way out to the flour, until the mixture has come together to a dough. Add more flour as needed.
- Lightly flour your work surface. Pinch off a tennis ball-sized piece of dough and gently roll into a log 2-3cm thick. Cut the log into 3cm pieces; these are your gnocchi. You can create grooves in each gnocchi by rolling along a fork or gnocchi board; though this is not necessary. Repeat with remaining dough.
- Bring a large pot of lightly salted water to the boil. Reduce heat to medium and gently add gnocchi, in batches (avoid overcrowding the pan – I cooked mine in about 4 batches). The gnocchi will float to the top when cooked; after 3-4 minutes. Remove with a slotted spoon.
- Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Add leeks and garlic and cook for 10 minutes, stirring occasionally, until leek is soft and butter is lightly browned and fragrant.
- Reduce heat to low and add gnocchi. Toss to fully coat in sauce, and continue to cook for 3-4 minutes until heated through. Remove from heat and stir through lemon juice, salt and pepper. Serve hot, sprinkled with lemon zest.