By Denise Fernie
- 4 small parsnips (approx. 500g)
- 200g wholemeal self-raising flour
- 50g finely grated parmesan
- 100g butter
- 3 garlic cloves, thinly sliced
- ¼ tsp ground nutmeg
- 2 tsp fresh thyme leaves
- 1 medium lemon, rind cut into long thin strips
- 40g shaved parmesan
Trim and peel the parsnips. Cut into large chunks and put into a saucepan of boiling salted water. Cook for 15 minutes or until very tender. Drain thoroughly and cool.
In a bowl, mash parsnip until smooth. Sift flour over parsnip mash, and make sure to add back in the husks from the flour. Add grated parmesan. Season, and then mix to a soft dough. For ease, divide the dough into 2 portions. Using floured hands, roll each portion into a rope, approximately 2cm thick. Cut each rope into 1½ cm pieces.
Cook gnocchi in batches, in a large saucepan of boiling water for 2 minutes, or until gnocchi floats to the surface. Remove gnocchi from the saucepan with a slotted spoon and transfer to warm shallow bowls.
Stir butter, garlic, nutmeg and thyme in a small saucepan over medium heat for 2 minutes or until browned lightly. Add lemon rind and season to taste. Drizzle over gnocchi. Serve topped with shaved parmesan.