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Parsnip gnocchi
1 h 15 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 656
  • Fat about 22g
  • Carbohydrates about 88g
  • Protein about 21g
This is needed
This is needed for 4 people
Vegetables
  • 600 g parsnips, halved lengthwise and crosswise
  • 600 g mealy potatoes
  • salted water, boiling
Mixture
  • 250 g white flour
  • 1 eggs
  • 50 g grated Sbrinz
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
To cook the gnocchi
  • salted water, boiling
Breadcrumbs
  • 50 g butter
  • 1 garlic clove, pressed
  • 75 day-old bread
  • 4 tbsp mixed seeds (e.g. Campiuns)
  • 1 tbsp rosemary needles, finely chopped
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
Vegetables
Cook the vegetables in boiling salted water for approx. 40 mins. until soft. Drain, cut the potatoes in half, allow the water to evaporate (parsnips included) for approx. 10 mins.
Mixture
Press the parsnips and potatoes through a food mill (yields approx. 920 g of puree), leave to cool. Mix in the flour, cheese and egg, combine quickly to form a dough, season. On a lightly floured surface, shape the gnocchi mixture into rolls (each approx. 1.5 cm in diameter), cut the rolls diagonally into pieces approx. 1 cm long.
To cook the gnocchi
Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon and drain.
Breadcrumbs
Finely chop the bread in a food processor. Heat 10 g of butter in a frying pan. Fry the bread, mixed seeds, garlic and rosemary for approx. 10 mins., stirring occasionally, season with salt and set aside. Heat the remainder of the butter, fry the gnocchi in batches for approx. 5 mins. Mix the gnocchi with the breadcrumbs, serve.