Parsnip Gnocchi

1. 1

   Preheat oven to 400u00b0F Steam parsnips until tender, about 15 minutes.

2. 2

   Transfer to baking sheet; roast until light brown, about 45 minutes. Puree in processor.

3. 3

   Bring water, butter and salt to boil in heavy medium saucepan, stirring until butter melts. Reduce heat to low. Add flour all at once; stir vigorously until mixture forms ball, about 2 minutes.

4. 4

   Transfer hot paste to bowl of heavy-duty mixer fitted with paddle attachment. Add eggs 1 at a time, beating well after each addition.

5. 5

   Continue beating 1 minute. Add 2 cups parsnip puree to paste mixture (reserve any remaining puree for another use); beat to blend. Stir in pepper. (Dough can be made 2 hours ahead. Cover and let stand at room temperature.).

6. 6

   Preheat oven to 350u00b0F Line large baking sheets with parchment. Transfer dough to pastry bag fitted with larger star tip. Pipe 2-inch-diameter rosettes onto sheets, spacing apart.

7. 7

   Bake gnocchi until crisp and beginning to brown, about 25 minutes. Using spatula, transfer gnocchi to plates. Top with parsley, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.