Parsnip gnocchi

Total time: 1hr 45m
Preparation Time: 75m

For 4 people

Nutritional Information

Contains 656 Kcal, 21g Protein, 88g Carbohydrates, 22g Fat


  • Vegetables
  • 600 g parsnips, halved lengthwise and crosswise
  • 600 g mealy potatoes
  • salted water, boiling
  • Mixture
  • 250 g white flour
  • 1 eggs
  • 50 g grated Sbrinz
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • To cook the gnocchi
  • salted water, boiling
  • Breadcrumbs
  • 50 g butter
  • 1 garlic clove, pressed
  • 75 day-old bread
  • 4 tbsp mixed seeds (e.g. Campiuns)
  • 1 tbsp rosemary needles, finely chopped
  • 0.25 tsp salt

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  • Vegetables

    Cook the vegetables in boiling salted water for approx. 40 mins. until soft. Drain, cut the potatoes in half, allow the water to evaporate (parsnips included) for approx. 10 mins.
  • Mixture

    Press the parsnips and potatoes through a food mill (yields approx. 920 g of puree), leave to cool. Mix in the flour, cheese and egg, combine quickly to form a dough, season. On a lightly floured surface, shape the gnocchi mixture into rolls (each approx. 1.5 cm in diameter), cut the rolls diagonally into pieces approx. 1 cm long.
  • To cook the gnocchi

    Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon and drain.
  • Breadcrumbs

    Finely chop the bread in a food processor. Heat 10 g of butter in a frying pan. Fry the bread, mixed seeds, garlic and rosemary for approx. 10 mins., stirring occasionally, season with salt and set aside. Heat the remainder of the butter, fry the gnocchi in batches for approx. 5 mins. Mix the gnocchi with the breadcrumbs, serve.
  • Note:

    The amount of flour will need to be adjusted depending on the liquid content of the vegetables and potatoes.

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Products used in this recipe

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