Hello lovelies, today I'm sharing a new recipe for delicious cauliflower parsnip gnocchi with you. In addition to potatoes, the gnocchi also hide cauliflower and parsnips and I can tell you that the whole family loved them. The preparation of homemade gnocchi is not difficult at all, but of course you have to invest some time. But it's worth it, because with this recipe you get a decent amount that you can prepare in different ways or even freeze.
You will need potatoes, parsnip and cauliflower for the gnocchi, as well as flour. The vegetables are boiled or steamed and then processed into a smooth dough. This is a little softer than they turn out with potatoes only, but they were still quite easy to shape. For really pretty gnocchi, which are all the same size, I honestly lack the patience. But I think they don’t necessarily need to all look alike. After all, it’s about the taste.
We found the gnocchi fried in the pan to be particularly delicious and I served a delicious paprika vegetable with it, which is refined with balsamic vinegar and sage. The parsnip gives the gnocchi a very light sweetness, which is really good.
And now here is the recipe for cauliflower parsnip gnocchi:
Cauliflower parsnip gnocchi
Cauliflower parsnip gnocchi
- 250 g (9 oz.) parsnip
- 250 g (9 oz.) cauliflower
- 500 g (1lbs 1.6 oz.) floury potatoes
- 400 g (3 cups) flour or maybe some more
- 50 g (1/3 cup) durum wheat flour
- 2 tsp salt
- pinch of nutmeg
- 3-4 red & yellow bell pepper
- 3 shallots
- 1 tbsp raw cane sugar
- 1-2 garlic cloves
- 1 tbsp olive oil
- 4-5 leaves of sage
- 1 tsp salt
- 3-4 tbsp dark balsamic vinegar
- Peel the parsnip and cut them in pieces, cut cauliflower into roses
- Boil both in salt water or in a steam cooker until well done and soft (approx. 10-15 minutes)
- Cook the potatoes in salt water until they are soft, peel them while still hot and press them into a bowl using a potato press
- Add the soft parsnip and cauli flower and mash them using a fork
- Add flour and mix everything well – best done by hand
- Add durum wheat flour and spices – depending on the consistency you may need some more flour
- The dough should have a good grip – keep it refrigerated for 30 minutes
- Bring some slightly salted water to boil, reduce the heat
- Place the dough on a floured surface, cut off pieces, roll them into snakes and then cut off the individual gnocchi and roll them a bit
- Add them to the water in the pot – make sure the water doesn’t boil (bubble)
- The gnocchi are done when they swim on the surface. Take them out with a skimmer and let the water rinse off
- Serve them this way or fry them in oil or vegan butter until crispy
Pepper balsamic vegetables
- Cut the shallots into stripes
- Remove the bell pepper cores and cut them in stripes as well
- Roast the shallots in oil, add sugar and let them caramelize for a little while. Now add the bell pepper stripes and the finely chopped or pressed garlic
- Roast everything for approx. 5 – 7 minutes while stirring
- Cut the sage leaves in fine stripes and add them to the pan along with the spices
- Deglaze with balsamic vinegar and continue to fry for 5 minutes
- Serve with the gnocchi
My mouth is watering again looking at these pictures. The gnocchi were extra delicious with the paprika vegetables. The kids also liked them. You don't have to tell them directly what's inside when you have little vegetable refusers.
While the parsnip provides a fine aroma, you couldn’t actually taste the cauliflower. The gnocchi are especially good when you fry them until crispy, but I also imagine them to be really good in a sauce.
Have you ever made gnocchi yourself? Make sure to try it out. Yes, it takes some time, but you know exactly what's inside and they are so delicious! You can find more pasta dishes here.
If you have Pinterest you can find me here and you can pin one of these pictures if you like:
This post is also available in: deutsch