This recipe comes from noteatingoutinny.com! If you like the recipe, please check out the blog (follow the link below) - they offer great tips for preparing the gnocchi!
Course: Side Dishes
- 2 medium-sized Parsnips peeled and chopped to evenly-sized pieces about 1″
- 1 Egg beaten
- 1 1/2-2 cups All-purpose Flour plus more for dusting surface
- 1/4 teaspoon Salt
- pinch Nutmeg freshly grated (optional)
- 8 oz. Crimini Mushrooms sliced
- handful Thyme fresh, or parsley, chives, oregano, marjoram, tarragon
- 2 tablespoons Butter
- Salt to taste
- Black Pepper to taste
- Combine the flour, 1/4 teaspoon salt and optional nutmeg in a bowl.
- Bring a pot of lightly salted water to a boil and drop in the chopped parsnips.
- Let boil for 2-3 minutes, or until fork-tender.
- Drain and immediately transfer to a potato ricer; press through into a medium-large bowl.
- Stir in the beaten egg and stir mixture while gradually folding in shakes of the all-purpose flour mixture a little at a time.
- Once the mixture just barely comes together to form a ball, transfer to a well-floured cutting board and gently roll it into a long snake (or two shorter snakes).
- Cut pieces to 1/2-inch – 1-inch sized knobs.
- Scatter them in an even layer on the floured board (do not pile them up or else they will stick together).
- Roll the prongs of a fork around each piece to create a faint ring of dimples across the surface.
- Bring a medium-large pot of salted water to a bowl and once rapidly boiling, drop in the gnocchi and stir.
- Let cook 1-3 minutes, or until just tender and floating to the top. Drain.
- Heat a large, wide skillet with the butter and once hot and bubbly, add the gnocchi.
- Let them brown on the bottoms, without stirring the pan, about 1 minute or until golden-brown.
- Turn and lightly brown the opposite sides for another minute or so.
- Remove the gnocchi from the pan and if needed, add another small knob of butter.
- Toss in the sliced mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until mushrooms are just translucent and cooked through, about 3-4 minutes.
- Return the gnocchi to the pan and season with salt and pepper to taste. Toss in the fresh herbs and serve immediately.