Parsnip Gnocchi w. Wild Garlic Pesto
Publishing this recipe from Australia in January is entirely unseasonal, but it’s been in my draft folder for months since leaving London and for my northern hemisphere companions it’s entirely suitable given the cold months you’re amidst. The recipe is an alternative take on gnocchi, combining the sweet nutty flavours of parsnip with a sharp kick from the wild garlic. It’s very much a comfort dish and one that takes more devotion than others to prepare but if you can find a cathartic joy in that effort though it won’t disappoint.
Parsnip Gnocchi with Wild Garlic Pesto
Serves 2 - 4 / longer preparation time
225g of potato, yukon gold or russets are good varieties to use
200g of parsnip
1 tbsp of olive oil
2 tbsp nutritional yeast
1 tsp of ground nutmeg
1/3 cup of rice flour
1/3 cup of tapioca flour
Wild garlic pesto (see below)
To serve; toasted walnuts and chive flowers
Begin by preparing the vegetables. Wash and halve the potatoes and parsnip, rub with olive oil and then roast at 220 degrees celsius cut side down for 30 minutes or until tender.
When the vegetable are cooked and cool enough to handle, scoop out the flesh and discard the skins. Puree with the nutritional yeast and nutmeg, in a blender and then transfer to a medium mixing bowl.
Combine the two flours and then sift two thirds into the bowl. Using your hands pull the dough together before transferring it to a dusted surface. Knead the dough, adding more flour if necessary. It should be moist but not sticky. Divide the dough into four even portions and using your hands roll it into one long piece. Cut into portions roughly 2.5cm long and using a dusted fork press gently to shape.
Bring a large saucepan of salted water to boil over high heat. Gently lower 10 - 15 pieces of gnocchi in and cook until they begin to float. Using a slotted spoon, remove and keep warm will preparing the rest.
To serve, gently fold through the wild garlic pesto and top with toasted walnuts and chive flowers.
Wild garlic pesto
25g wild garlic
20g basil leaves
Handful of baby spinach leaves
1/2 cup of pines nuts
1/2 cup of olive oil
1 lemon, juice
Salt & pepper, to taste
Wash and dry all the leaves, then combine all ingredients in a high speed blender and puree until smooth. Season with salt and pepper.
SEASONAL GUIDE / temperate CLIMATE
Parsnip; early autumn through to late winter. Wild garlic; early autumn through winter.
ALSO COMPLEMENTARY TO SERVE WITH
Fresh basil leaves, crème fraîche.
Sweet potato / basil pesto / parmesan
Pumpkin / kale pesto / hazelnuts