Cauliflower parsnip gnocchi

<strong>Cauliflower parsnip gnocchi </strong>

• 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
• pepper

Paprika-Balsamico-Gemüse

• 3-4 red &amp; 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
• pepper
• 3-4 tbsp dark balsamic vinegar 

1. Peel the parsnip and cut them in pieces, cut cauliflower into roses
2. Boil both in salt water or in a steam cooker until well done and soft (approx. 10-15 minutes)
3. 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
4. Add the soft parsnip and cauli flower and mash them using a fork
5. Add flour and mix everything well – best done by hand
6. Add durum wheat flour and spices – depending on the consistency you may need some more flour
7. The dough should have a good grip – keep it refrigerated for 30 minutes
8. Bring some slightly salted water to boil, reduce the heat
9. 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
10. Add them to the water in the pot – make sure the water doesn’t boil (bubble)
11. The gnocchi are done when they swim on the surface. Take them out with a skimmer and let the water rinse off
12. Serve them this way or fry them in oil or vegan butter until crispy

Pepper balsamic vegetables

1. Cut the shallots into stripes
2. Remove the bell pepper cores and cut them in stripes as well
3. 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
4. Roast everything for approx. 5 – 7 minutes while stirring
5. Cut the sage leaves in fine stripes and add them to the pan along with the spices
6. Deglaze with balsamic vinegar and continue to fry for 5 minutes
7. Serve with the gnocchi