As with all recipes for my food column, you can also find this one on the website of Globus. Have a look here to browse my blog there.
I’ll also tell you more about my new home, new projects and plans soon on the blog (or watch out for my Instagram stories). Please bear with me a few days though, I guess I have to digest the changes first (and sleep)!
Love,
Lea Lou
Homemade gnocchi with potatoes and parsnips with crispy sage butter
For two servings.
200 grams potatoes
200 grams parsnips
1/2 tablespoon olive oil
1 egg yolk (large)
15 grams corn starch
75 grams all-purpose flour
A pinch nutmeg, freshly grated
50 grams parmesan cheese, freshly grated
1/2 organic lemon, zest only
Sea salt and black pepper, freshly ground
For the crispy sage butter:
40 grams butter
A handful sage leaves (approx. 20 grams)
1/2 organic lemon, zest only
A handful walnut halves
Method:
Peel and quarter the potatoes. Add them to a small saucepan, cover with water and bring to a boil over high heat. Reduce the heat and allow the potatoes to simmer until done (approx. 15 minutes). Drain the potatoes, allow to cool.
Preheat the oven to 180°C (upper and lower heat), peel and halve the parsnips lengthwise. Add parsnips to a tray, brush with olive oil and bake for 25 minutes in the hot oven, tuning them occasionally.
Mash potatoes and parsnips with a potato masher, mix with the egg yolk, corn starch, flour, nutmeg, parmesan cheese, and season with salt and pepper to taste. Knead the batter until all ingredients are incorporated and it remains a soft and slightly sticky mixture.
(Please note: Alternatively, you can prepare the batter using a food processor.)
Form the dough to a roll (3 cm thick), and then cut the roll into 1-cm-thick pieces. Using your hands, roll the gnocchi into small ovals and then press the typical pattern into the surface with the help of a fork.
Fill a large saucepan with lightly salted water. Bring the water to a boil, add the gnocchi to the boiling water and simmer until they start to soar up to the surface (depending on the size of the gnocchi this will approximately take five minutes).
In the meantime, brown the butter in a large pan. Add the sage and fry until crispy. Toss the gnocchi in the butter, add lemon zest and walnuts, and season with salt and pepper to taste.
Divide the gnocchi over two plates, and serve with more parmesan cheese and a green salad or blanched chard or spinach.
