Parsnip Gnocchi With Parmesan And Sage Oil

1. 1

   Boil the parsnips in salted, boiling water until tender.

2. 2

   Drain, mash thoroughly, and set aside to cool.

3. 3

   In a large bowl, add the cooled parsnips, egg, Parmesan cheese, black pepper, and salt if necessary.

4. 4

   Knead the ingredients together.

5. 5

   Start adding the flour little by little while kneading until the dough comes together. It should no longer be sticky but also should not be very hard.

6. 6

   Roll the dough out to 1-centimeter thickness and cut 1 1/2 -centimeter by 2-centimeter rectangles.

7. 7

   Roll each rectangle over the tines of a fork and lay them out on a lightly floured surface making sure they do not touch each other.

8. 8

   Boil the gnocchi in salted water until they float to the top.

9. 9

   Drain and serve with the sage oil on top.

10. 10

    To make the oil, blend together the olive oil, sage, a pinch of red pepper flakes, and the garlic.

11. 11

    Salt to taste.

* Per serving · 4 servings · Values may vary.