--- title: "Sweet Potato and Parsnip Gnocchi" url: /sweet-potato-and-parsnip-gnocchi/ canonical_url: https://flowers-recipes.com/sweet-potato-and-parsnip-gnocchi/ language: en alternates: pl: https://flowerek.com/gnocchi-z-batatow-i-pasternaku/ de: https://barbaras-kochbuch.de/gnocchi-aus-suesskartoffeln-und-pastinaken/ en: https://flowers-recipes.com/sweet-potato-and-parsnip-gnocchi/ x-default: https://flowers-recipes.com/sweet-potato-and-parsnip-gnocchi/ published: "2011-01-26" last_updated: "2011-01-26" type: recipe author: Basia prerequisites: - /category/odds-and-ends/ - /category/flour-based-dishes/ related: - /baked-pierogi-with-beef-and-buckwheat-filling-and-asparagus-pur-e/ - /uszka-polish-mushroom-dumplings/ - /chefs-salad/ - /kluski-l-skie-silesian-potato-dumplings/ categories: - "Odds & Ends" - "Flour-Based Dishes" - "Small Plates & Salads" - Vegetables tags: - parsnip - potatoes comments: 17 image: https://flowers-recipes.com/images/2011/01/gnochci-batatowo-pasternakowe.jpg summary: "Sweet potato and parsnip gnocchi with arugula, toasted walnuts and a creamy gorgonzola sauce: a colorful, cheerful winter dinner." --- # Sweet Potato and Parsnip Gnocchi Sweet potato and parsnip gnocchi with arugula, toasted walnuts and a creamy gorgonzola sauce: a colorful, cheerful winter dinner. **This page in other languages:** [Polski (pl)](https://flowerek.com/gnocchi-z-batatow-i-pasternaku.md) · [Deutsch (de)](https://barbaras-kochbuch.de/gnocchi-aus-suesskartoffeln-und-pastinaken.md) **Published:** January 26, 2011 · **Author:** Basia ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Odds & Ends](https://flowers-recipes.com/category/odds-and-ends/) - [Category: Flour-Based Dishes](https://flowers-recipes.com/category/flour-based-dishes/) - [Baked Pierogi with Beef and Buckwheat Filling and Asparagus Purée](https://flowers-recipes.com/baked-pierogi-with-beef-and-buckwheat-filling-and-asparagus-pur-e/) — Baked pierogi (Polish dumplings) filled with beef, buckwheat and cheese, served with a delicate white asparagus purée. A - [Uszka (Polish Mushroom Dumplings)](https://flowers-recipes.com/uszka-polish-mushroom-dumplings/) — Uszka, tiny Polish dumplings filled with dried porcini and button mushrooms, are the must-have addition to barszcz on Ch - [Chef's Salad](https://flowers-recipes.com/chefs-salad/) — A simple chef's salad with ham, cheese, egg and fresh veggies in a garlicky oregano vinaigrette. Great as a side or a li - [Kluski śląskie (Silesian Potato Dumplings)](https://flowers-recipes.com/kluski-l-skie-silesian-potato-dumplings/) — Kluski śląskie are perfect for the holidays, but also as a side for an everyday dinner. They go great with any kind of m ## Instructions This recipe comes from [Bea](http://www.beawkuchni.com/2011/01/gnocchi-z-batatow-i-pasternaku.html) (I adapted it slightly to my needs). As soon as it appeared on her blog – [HERE](http://www.beawkuchni.com/) – I decided to try it right away. It's a great way to use sweet potatoes, which I just wrote about – [HERE](https://flowers-recipes.com/batatas-or-sweet-potatoes/) – and another winter vegetable (just like leeks, potatoes or [Brussels sprouts](https://flowers-recipes.com/brussels-sprouts/)): the parsnip. I'll say a few words about it a little later. The flavors of [sweet potatoes](https://flowers-recipes.com/batatas-or-sweet-potatoes/) and parsnips complement each other beautifully. At the end, the dish gets drizzled with a wonderful gorgonzola sauce, which is a must here because it rounds out the whole thing so well. If we don't feel like making the sauce, we can simply crumble the gorgonzola and serve it with the gnocchi. Served with spinach or arugula, they make a dinner dish or a light supper. And I almost forgot about the walnuts, so crunchy and wonderful. I've grown very fond of this dish and I'm sure I'll make it again many times. Bea, thank you for the idea for such an unusual, aromatic and oh-so-colorful and "cheerful" dinner. Aren't the colors wonderful and so optimistic? At [Bea's](http://www.beawkuchni.com/) it's even sunnier… Speaking of Bea. A wonderful [chocolate weekend](http://www.beawkuchni.com/2011/01/czekoladowy-weekend-2011.html) is coming up, this time "taken over" by [Atina](http://atinabc.blox.pl/2011/01/Zaproszenie-na-Czekoladowy-Weekend.html). I hope I'll manage to take part. I already have an idea for something tasty. ![sweet potato and parsnip gnocchi](https://flowers-recipes.com/images/2011/01/gnochci-batatowo-pasternakowe.jpg "sweet potato and parsnip gnocchi") sweet potato and parsnip gnocchi **Ingredients:** (for about 4 large servings) * 500 g parsnips * 500 g sweet potatoes * 2 tbsp olive oil * 50 g grated Parmesan * 175 g all-purpose flour * 1 large egg yolk * salt * pepper * a pinch of chili * 1 clove garlic * arugula (about 1 large handful per person) * 100 g blue cheese (e.g. gorgonzola or Roquefort) * 2 handfuls walnuts, toasted in a dry skillet * walnut oil (optional) sweet potato and parsnip gnocchi Preheat the oven to 180°C (350°F). Peel the vegetables, cut them into cubes and parboil them (preferably steamed) for about 3-4 minutes. Drain the vegetables, transfer them to a baking dish, drizzle with the olive oil, salt lightly and bake until tender (it took me 15 minutes, Bea says 25-30). Stir the vegetables during baking. Put the vegetables and garlic through a press and let cool. Add the Parmesan, flour and egg yolk, season to taste and mix thoroughly. Transfer the mixture to a floured work surface and knead until smooth. Be careful to add as little flour as possible, because the gnocchi can turn out too tough. Divide the dough into several portions and shape each into a rope about 2.5 cm in diameter, then cut off pieces 3 cm long and set them on the floured surface. Press each dumpling lightly with a fork to make a pattern on it. Bring lightly salted water to a boil in a pot and cook the gnocchi in batches (about 2-3 minutes, until they float to the surface). Place a large handful of arugula on a plate, top with the gnocchi, sprinkle with the crumbled cheese and the walnuts toasted in the skillet, and drizzle with a few drops of walnut oil. sweet potato and parsnip gnocchi Alternatively, you can heat cream in a skillet, add the gorgonzola and a couple of tablespoons of grated Parmesan, and stir into a thick sauce. Pour it over the gnocchi and serve. Enjoy! ## Comments (17) - **Bea** · 2011 Beautiful! Especially with that sauce, they bring back such nice memories ;) I'm glad the recipe was useful to you / to you guys too :) Warm regards! And I can't wait for your chocolate craziness ;) - **flowerek (Author)** · 2011 · reply Bea, this time you're the quick one :D I'm so glad you stop by. I'll admit, this chocolate weekend is like a dream come true for me. I love chocolate! Warm regards :) - **MZ** · 2011 I've made them too. I loved them! The spinach ones are great too. Best, SWS - **Eva** · 2011 So I guess I'm just late… Tomorrow, because I don't think I can wait any longer… Basia, just tell me what arugula is… is it maybe that green stuff? ..watercress?… Thanks. - **flowerek (Author)** · 2011 · reply Eva, arugula is that green stuff. I know it as rocket. - **flowerek (Author)** · 2011 · reply Ahh, Bea says you can also make them with spinach. - **belgia od kuchni** · 2011 The green stuff is arugula, it's not really similar to watercress. And I'm very curious whether you have no trouble finding parsnips, and where do you buy them? Other than that, these gnocchi turned out really nice. Warm regards. - **flowerek (Author)** · 2011 · reply And by the way, thanks :) For the first time in a while, I'm actually happy with how the dish and the photo look. - **belgia od kuchni** · 2011 Oh right, I didn't read that the parsnip is from Germany… ;) - **flowerek (Author)** · 2011 belgia od kuchni, of course :) There's usually no problem with parsnips here. Parsley root is a different story, though ;) - **karmel-itka** · 2011 for me it's amazing! those sweet potatoes… wow, wow… - **Bea** · 2011 Then I wish you tasty 'chocolate-ing' ;) And I'm so sorry that I won't manage to make much this year… Oh well, that's how it goes ;) - **Magdalena** · 2011 I hadn't noticed these gnocchi at Bea's, and they look like they'll be delicious. Definitely something to try! - **Ag Pe** · 2011 This photo looks delicious, and so does the dish in it. I'm impressed. - **dorota20w** · 2011 yum I'd love to try it! - **flowerek (Author)** · 2011 Karmelitka, Magdalena, Ag Pe, thanks :) Magdalena, Dorota, I invite you to try the recipe. It's worth it :) Bea, I won't manage to make much either, but I like the idea and I love chocolate, so I'll try to find the time. Maybe by some miracle you'll get better and go all out :D - **Bea** · 2011 Maybe? ;) ) --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)