• 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