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.

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