Carrot Parsnip Gnocchi with Sage Brown Butter

CarrotParsnipGnocchi-7887

This last week was intimidating and exciting at the same time. I joined a new gym and started working with a personal trainer. I’m enjoying the guided kick your ass work-outs and I am definitely feelin’ it!  Spending some time on ME has been a long time coming, so it feels good.

I was a little concerned to make gnocchi the same week that I jump into a healthy kick, but these carrot and parsnip gnocchi really didn’t seem that unhealthy since the most prevalent ingredients are the veggies.

The simplicity of this dish completely blew my mind! Just carrot, parsnip, and flour? So many possibilities and the FMP members pulled out all the stops. Our host this week, Joanne whipped her rendition up with Butternut squash instead of carrots.

I chose to add some sweet parsnips and loved how they turned out! This would be a really unique dish for your Thanksgiving dinners this week.

 


Carrot Parsnip Gnocchi with Sage Brown Butter

Prep Time: 1 hour, 20 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 25 minutes

Serving Size: 2-3 servings

adapted from The Food Matters Cookbook by Mark Bittman

Ingredients

  1. 1/2 pound carrots, peeled and cut into chunks
  2. 1/2 pound parsnips, peeled and cut into chunks
  3. 1/2 cup whole wheat flour
  4. 1/2 cup regular flour
  5. salt and pepper to taste
  6. pinch of nutmeg
  7. 2 tablespoons butter
  8. 1 tablespoon olive oil
  9. 2-3 sage leaves

Instructions

Place carrots and parsnips in just enough water to cover them and bring to boil. Add a pinch of salt. Boil until soft, about 45 minutes, then drain. Return carrots and parsnips to your pot and let them dry over the lowest possible heat for 10 minutes. Puree carrots in food processor or by hand (I used a potato masher and did this by hand) and add nutmeg, salt, and pepper to taste. Set aside to cool for a couple minutes. Boil a small salted pot of water (this will be used to test the dough).

Combine both flours in mixing bowl. Add carrots to mixing bowl and stir until just combined. Pinch off a piece of the dough and boil in your test pot it to make sure it holds its shape. If it falls apart add more flour to mixture, until gnocchi just holds together.

Turn dough onto floured surface and roll into 1/2-inch ropes. Cut rope into 1-inch pieces. Arrange gnocchi on a floured baking sheet then cover with a towel. Refrigerate for 20 minutes or up to 2 hours. (At this point the gnocchi can be frozen on the sheet pan, then transferred to a plastic bag for 3 months. Do not thaw before boiling.)

Bring a pot of salted water to a boil. Also heat oil, butter, and sage over medium low heat in a large skillet. Heat until sage begins to crackle and butter begins to lightly brown. If butter is browning a lot turn down the heat. Cook a few gnocchi at a time in boiling water, until 1 minute after they rise to the surface. Transfer cooked gnocchi to skillet with a slotted spoon and lightly toss to coat. Continue process until all gnocchi are covered in the sage brown butter sauce.

Serve immediately.

http://keelymarie.com/2012/11/19/carrot-parsnip-gnocchi-with-sage-brown-butter/

 

Head here to see what the rest of the members created this week.

This week I’m heading to Orlando then Ft. Myers for some family time. Happy Thanksgiving!

 

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{ 8 comments… add one }

  • Lexi November 19, 2012, 9:10 pm

    Love the photo Keely! Great variation…Happy Thanksgiving:)
    Lexi recently posted..BUFFALO CHICKEN AND QUINOA FRITTERSMy Profile

    Reply
  • Meg @ fledglingfoodie.com November 19, 2012, 9:59 pm

    Love the parsnips variation. I’m so into parsnips lately, too!
    Meg @ fledglingfoodie.com recently posted..The Food Matters Project: Whole Wheat Carrot GnocchiMy Profile

    Reply
    • Keely Marie November 26, 2012, 1:37 pm

      Thanks Meg!

      Reply
  • Erin @ The Goodness Life November 23, 2012, 1:38 pm

    I added parsnip to mine too! We are totally on the same wavelength :) Yours look so lovely, as always with your photos. Glad you’re getting some me-time!

    Reply
    • Keely Marie November 26, 2012, 1:36 pm

      Thanks Erin! Yes we are, I LOVE your purple carrot version! Are you using refined coconut oil or unrefined? (Wondering if you had a coconut flavor or not)

      Reply
  • Albert Einstein January 13, 2013, 2:49 pm

    Hi Kelly-Marie
    your recipe looks delicious, it worth a try .thanks

    Reply
  • amber antonelli January 29, 2013, 7:10 pm

    Me thinks I remember the inception of this dish…looks dee-lish Keely, nice work!

    Reply
    • Keely Marie January 29, 2013, 9:05 pm

      You were definitely the inspiration for the parsnip! I love seeing one of my favorite chefs comment on my blog!!! :)

      Reply

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