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