12Feb '10
Parsnip gnocchi with mushroom and hazelnut sauce
I made this dish today – it was a little fiddly to shape the gnocchi but they turned out well and my husband has just eaten three platefuls. Sadly, there are no pictures to document my success as the camera has been left at the office! Sorry folks.
This recipe makes enough for two hungry people.
Ingredients for the gnocchi:
- 1 pound parsnips
- 1 tablespoon olive or vegetable oil
- ½ cup grated parmesan
- ½ cup of flour plus extra for shaping the dough afterwards
Method for the gnocchi:
- Cut parsnips in half, lengthways
- Roast parsnips covered in oil and foil for 40 minutes
- Allow to cool and then peel, blend in a food processor and mix with the parmesan and flour
- Separate a small ball of dough and roll it into a sausage shape in a clean, floured surface
- Slice the roll into inch long sections and slightly flatten with the back of a fork
- Repeat the process with the rest of the dough
- Leave on a floured surface until ready to cook
- Boil in rolling water until they float to the surface
Ingredients for the sauce:
- 14 sliced chestnut mushrooms or a similar quantity of mixed wild mushrooms
- ½ red onion finely chopped
- 1 tablespoon of butter
- 1 teaspoon of fresh lemon thyme leaves
- 2-3 glasses of white wine
- A small handful of roughly chopped hazelnuts
- Black pepper
- Truffle oil or grated parmesan to garnish
Method for the sauce:
- Melt the butter in a frying pan and allow it to bubble gently until it is light brown
- Stir in the onion, closely followed by the mushroom slices and crushed hazelnuts
- Add the thyme leaves and pepper, and then stir the mix until the mushrooms are browned
- Pour in the wine and cook for another five minutes before adding the cooked gnocchi
Serve with very garlicky bread and enjoy!
