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Sweet potato and parsnip gnocchi with blue cheese and pine nuts

Sweet potato and parsnip gnocchi with blue cheese and pine nuts

Name: Sweet potato and parsnip gnocchi with blue cheese and pine nuts
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: Serves 4-6
Cuisine: Italian recipes

Easy
February 2011

Easy
February 2011

Serves 4-6
Takes 25-30 minutes to make, 55 minutes to cook, plus cooling

The lightness and sweetness of the sweet potato and parsnip gnocchi combines wonderfully with the blue cheese for a five-star vegetarian supper.

Nutrition: per serving

Calories: 525kcals
Fat: 28.4g fat (10.3g saturated)
Protein: 17.4g protein
Carbohydrates: 53.2g carbs (11g sugars)
Salt: 1g salt

Nutrition: per serving

Calories: 525kcals
Fat: 28.4g fat (10.3g saturated)
Protein: 17.4g protein
Carbohydrates: 53.2g carbs (11g sugars)
Salt: 1g salt

For 6 servings

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Ingredients

500g parsnips, peeled (woody centres removed if large) and cut into small chunks
500g sweet potatoes, peeled and cut into small chunks
2 tbsp olive oil
50g Parmesan, grated
175g plain flour, plus extra for dusting
1 large free-range egg yolk
25g butter
400g spinach leaves or greens
125g blue cheese, crumbled
75g pine nuts, toasted

Ingredients

500g parsnips, peeled (woody centres removed if large) and cut into small chunks
500g sweet potatoes, peeled and cut into small chunks
2 tbsp olive oil
50g Parmesan, grated
175g plain flour, plus extra for dusting
1 large free-range egg yolk
25g butter
400g spinach leaves or greens
125g blue cheese, crumbled
75g pine nuts, toasted

Method

Preheat the oven to 180°C/fan160°C/gas 4. Cook the parsnips in a pan of boiling salted water for 3-4 minutes, then drain and place in a roasting tray with the sweet potatoes. Drizzle with half the oil, then roast for 30 minutes until tender, turning regularly. Whizz in a food processor, then push through a potato ricer into a bowl, or mash to form a smooth mixture. Allow to cool in a bowl.
Stir the Parmesan into the cooled mash, along with the flour and egg yolk. Season well, turn out onto a lightly floured surface and knead until smooth. Divide the dough in half. Roll both halves out into 2.5cm diameter logs, then cut into 3cm pieces and place on a floured plate.
Bring a pan of salted water to the boil and cook the gnocchi in batches for about 2-3 minutes until they float to the surface. Remove with a slotted spoon and drain on kitchen paper.
Melt half the butter in a frying pan over a medium heat, then add the spinach or greens. Fry for a few minutes until wilted. Season, then remove from the pan and set aside.
Melt the remaining butter and oil and fry the gnocchi for a few minutes until lightly golden. Serve on a bed of wilted greens with the blue cheese and pine nuts sprinkled over.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Cook the parsnips in a pan of boiling salted water for 3-4 minutes, then drain and place in a roasting tray with the sweet potatoes. Drizzle with half the oil, then roast for 30 minutes until tender, turning regularly. Whizz in a food processor, then push through a potato ricer into a bowl, or mash to form a smooth mixture. Allow to cool in a bowl.
Stir the Parmesan into the cooled mash, along with the flour and egg yolk. Season well, turn out onto a lightly floured surface and knead until smooth. Divide the dough in half. Roll both halves out into 2.5cm diameter logs, then cut into 3cm pieces and place on a floured plate.
Bring a pan of salted water to the boil and cook the gnocchi in batches for about 2-3 minutes until they float to the surface. Remove with a slotted spoon and drain on kitchen paper.
Melt half the butter in a frying pan over a medium heat, then add the spinach or greens. Fry for a few minutes until wilted. Season, then remove from the pan and set aside.
Melt the remaining butter and oil and fry the gnocchi for a few minutes until lightly golden. Serve on a bed of wilted greens with the blue cheese and pine nuts sprinkled over.