Parsnip Gnocchi with Cream Kale & Shrooms

Parsnips. In the shops already in abundance. It's a double edge sword. I love them but it means autumn is coming and I'm missing summer already! 

INGREDIENTS (serves 2)

4 large parsnips

100g gluten free flour (adjust depending on parsnip size)

2 tbsp olive oil

Salt

Thyme

+ 8 mushrooms and a handful of kale

SAUCE

150g cashews

2 tbsp apple cider vinegar

Juice of half a lemon

Salt

Thyme

HERE'S HOW

Roast the parsnips on a baking sheet drizzled in oil and sprinkled with salt and thyme

Allow to cool

Add the cashews to a nutribullet, cover in boiling water (just over the nuts) allow to soak for an hour. Then add one parsnip, ACV, lemon juice, salt and dried herbs and blitz until super smooth

Add the other 3 parsnips to a food processor with a pinch of two of salt and thyme and blitz with the flour. It should begin to create a dough. You want the dough to be of a texture you can knead. Not sticky! So add flour until it works

Knead, then roll out into long sausage shapes. Break a bit off the end, roll into an oval ball and set aside. Repeat

Squish the back of each gnocchi with a fork to create little lines (this helps sauce get stuck in them and makes it more delicious!) 

Boil a pan of water. Add the gnocchi pieces one at a time. They'll sink but after 5 mins should float. When they're all floating drain

Heat the oil in a pan, add the mushrooms and kale. Warm gently for 5 mins, then add the gnocchi

Pour the cream over and stir well. Serve warm

 

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