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.
adapted from The Food Matters Cookbook by Mark Bittman
Ingredients
- 1/2 pound carrots, peeled and cut into chunks
- 1/2 pound parsnips, peeled and cut into chunks
- 1/2 cup whole wheat flour
- 1/2 cup regular flour
- salt and pepper to taste
- pinch of nutmeg
- 2 tablespoons butter
- 1 tablespoon olive oil
- 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.
https://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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::: keelymarie :::
