Parsnip Gnocchi with Crispy Sage and Toasted Hazelnuts
- 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
- 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.