Being Vegan / Cooking-Recipes

Crispy parsnip gnocchi

Parsnip gnocchi

Crispy parsnip gnocchi with braised carrots on a Jerusalem artichoke, lemon, pumpkin seed and coriander puree on a bed of spring greens, lightly dusted with Vegan Parmesan

I made this the other day, posted an image to Instagram and Facebook and it got quite a reaction so I thought I’d post the recipe here.

Now anyone that knows me will know that I’m not one to massively stick to recipes, I simply look in the fridge/larder, see what I’ve got and then throw it together. The basic rule is, if it’s too thick add water, if it’s too thin add flour! Always seems to work for me.

Anyway, after visiting The Pig at Combe  during the week where I had their crispy gnocchi I decided to give it a go at home, I had a parsnip leftover so decided to make parsnip gnocchi.

The Pig at Combe
Go visit the Pig at Combe if you ever get the chance, it’s beautiful

So, on with the recipe.


For the crispy parsnip gnocchi

  • Parsnips, 1 per person
  • Potatoes, 1 per person
  •  3/4 cup flour per person
  • 1 tbsp Nutritional yeast per person
  • Rice milk or equivalent
  • Breadcrumbs
  • Oil for frying, I use coconut oil.

For the Jerusalem artichoke puree

  • Organic Jerusalem artichokes
  • Lemon juice
  • Oat cream or equivalent
  • Coriander or any other herb
  • Pumpkin seeds


For the crispy parsnip gnocchi

  • Boil the parsnips and potatoes until cooked, usually about 20 min.
  • Drain and leaving the pan to let the natural heat dry them out. You want them quite dry as wet potatoes will make the gnocchi too wet.
  • Mash the potatoes and parsnips together.
  • Allow to cool
  • Sprinkle in the nutritional yeast
  • Add the flour and kneed into a dough.
  • Once you have a firm dough you should be able to remove it from the pan.
  • Roll the dough out into a sausage about 2cm think.
  • Slice into 1 cm thick slices.
  • Bring a pan of water to the boil, add a drip of oil and a pinch of salt.
  • Add the dough balls to the boiling water a small batch at a time.
  • They will initially sink, but when they rise they are cooked, normally about 5 minutes.
  • Set aside and leave to cool until they are all cooked.
  • Once they are all cooked dip them in rice milk and then roll in breadcrumbs.
  • Shallow fry until golden.

For the Jerusalem artichoke puree

  • Because the artichokes I used were organic there is no need to peel them, simply scrub until they are clean.
  • Cut into cubes and boil in water for about 6 min.
  • When soft and cooled place into a food processor.
  • Add the lemon juice.
  • Add the herbs.
  • Start blending and dribble in enough oak cream to turn into a puree, dribble in slowly so that you don’t add too much.
  • Once you have a nice puree return to the saucepan to bring back to temperature.

I finished the recipe by braising some carrots in a small amount of water, oil and rice syrup and then steamed some spring greens, however I encourage you to just take a look at what you have in the fridge or freezer and cook whatever you fancy.

I then sprinkle the pumpkin seeds over the top and dusted with the Parmesan.




What do you think?