Light and fluffy pillows of gnocchi made from parsnip and oat flour – this alternative to traditional gnocchi is just as comforting and delicious. Serve the gnocchi with some herbed pan-fried kale and chestnuts for a delicious festive and comforting vegan and gluten-free meal.
My love for gnocchi continues and this wintertime, I wanted to stretch the boat a bit more and create a brand-new recipe using a new vegetable. While I love my sweet potato gnocchi and my cauliflower gnocchi, there’s something so special about parsnips. I love their sweet and robust taste and texture and while most people simply roast them, they’re really so versatile. They are great used in mashed “potatoes”, add into random traybakes and I do love a cold leftover roasted parsnip.
Another way to make them shine is in this Parsnip Gnocchi with Chestnuts and Kale – you can simply make the parsnip gnocchi and use this instead of regular gnocchi in your favourite recipes or continue to make this wintery and comforting dinner or lunch recipe.
The base for the Parsnip Gnocchi is simple and quite similar to that of my cauliflower gnocchi:
The process is very similar to all other gnocchi recipes and I posted a recipe video on my Instagram, too, to show how easy it is:
As I first worked on this recipe for Parsnip Gnocchi with Chestnuts and Kale around Christmastime, the flavours are quite festive in the sense that they’re very Christmassy and classic. Lots of wintery herbs like thyme and rosemary as well as added ingredients like roasted chestnuts for flavour and texture and lots of kale which crisps nicely in the pan. Simple fry it all off until cooked through and then add in the gnocchi to merge all the flavours together and then serve.
I went for some extra herbs and pomegranate on top of this Parsnip Gnocchi with Chestnuts and Kale as it’s my favourite, but you could add some vegan parmesan or other cheese, too.
And if you’re feeling like a more classic tomato-based sauce or serving suggestion, try my:
There are so many ways to serve this Parsnip Gnocchi and I really hope you’re going to love it too. The gnocchi is naturally a little sweeter with a great texture and bite, you’d never guess they are fully vegan and gluten-free. They’re a real crowd pleaser and they will also freeze well either before or after you’ve cooked the gnocchi pieces. Allow to de-frost and cook as normal.
If you’re looking for more comforting dinner recipes, how about my:
Light and fluffy pillows of gnocchi made from parsnip and oat flour – this alternative to traditional gnocchi is just as comforting and delicious.
Naturally sweeter homemade parsnip gnocchi served with some herbed pan-fried kale and chestnuts for a delicious festive and comforting vegan and gluten-free meal.
I look forward to hearing what you think of this simple but impressive recipe for Parsnip Gnocchi with Chestnuts and Kale so please let me know what your thoughts in the comments below. Tag me in your gnocchi creations, too, I love seeing them! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With parsnip gnocchi love x