Sweet Potato and Parsnip Gnocchi

This recipe comes from Bea (I adapted it slightly to my needs). As soon as it appeared on her blog – HERE – I decided to try it right away. It's a great way to use sweet potatoes, which I just wrote about – HERE – and another winter vegetable (just like leeks, potatoes or Brussels sprouts): the parsnip. I'll say a few words about it a little later.

The flavors of 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 it's even sunnier…

Speaking of Bea. A wonderful chocolate weekend is coming up, this time "taken over" by Atina. I hope I'll manage to take part. I already have an idea for something tasty.

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!