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Parsnip Gnocchi with Crispy Sage and Toasted Hazelnuts

Parsnip Gnocchi with Crispy Sage and Toasted Hazelnuts

This sumptuous vegan gnocchi takes sweet and creamy parsnip dumplings and pairs them with crispy fried sage and crunchy hazelnuts. Nutritional yeast is added to the gnocchi for just a hint of cheese flavour, but this can be omitted if you prefer.
Prep Time55 mins
Cook Time20 mins
Total Time1 hr 15 mins
Servings: 4 people

Ingredients

  • 16 fresh sage leaves
  • 6 tbsp plus 2 teaspoons of olive oil
  • 3 medium-sized parsnips, peeled and diced (3 cups once chopped)
  • 3 nutritional yeast
  • 1 1/2 cups Ground almonds
  • 1 clove of garlic minced
  • 1/2 cup gluten free oats
  • 1/2 tsp sea salt
  • 1/2 cup blanched hazelnuts roughly chopped
  • A good pinch of nutmeg
  • A generous pinch of black pepper

Instructions

  • Add the parsnips to a large pan of water. Bring to a boil then simmer until tender.
  • Whilst the parsnips are cooking, add the oats to a food processor along with the ground almonds. Blitz together until you have a flour consistency. Set aside.
  • Drain the cooked parsnips and blot off any excess moisture with a tea towel.
  • Tip the parsnips into the food processor with 2 teaspoons of olive oil, the nutmeg, nutritional yeast, salt and pepper. Blend to form a thick paste.
  • Leave the motor running and start adding the flour mixture a quarter of a cup at a time. Keep adding until the mixture reaches a dough like consistency. You may find you need less or more flour. When ready, the dough should be only slightly tacky – not wet or too sticky.
  • Transfer the dough to a shallow bowl and rest in the fridge for 30 minutes.
  • Remove the dough from the fridge to come to room temperature and dust a clean worktop with a little almond flour.
  • Placing the dough on the floured surface, take a generous teaspoon sized portion of dough at a time and roll into individual gnocchi shapes.
  • Once you have rolled the gnocchi, divide into four portions. Heat one tablespoon of olive oil in a large pan over a medium heat and one portion (1/4) of the gnocchi. Fry gently for about a minute each side until hot through and golden brown. Cook the remaining gnocchi a batch at a time, adding more oil as needed to prevent sticking.
  • Once you have prepared the gnocchi, heat two tablespoons of olive oil in a pan over a low/medium heat and add the garlic. Fry gently until just tender.
  • Add the sage leaves to the pan and coat in the oil. Fry for 3-4 minutes until the sage leaves have crisped.
  • Whilst the sage is cooking, add the hazelnuts to a dry pan over a medium heat and toast until golden brown and fragrant – about 2-3 minutes.
  • Spoon the garlic infused oil over the gnocchi and scatter over the hazelnuts and crisped sage to serve. Accompany the gnocchi with an Italian rocket salad for added nutrients.

Notes

CNM recommends the use of organic ingredients.

From the CNM Natural Chef Kitchen at the College of Naturopathic Medicine.

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