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.
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.
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.