Description
Because it’s getting cold out and winter is just around the corner, Minnesota parsnips were the perfect ingredients to use for this tasty dish.
Ingredients
- FOR THE PESTO:
- 3 cups Fresh Basil Leaves
- 1 cup Fresh Italian Parsley Leaves
- ½ cups Extra Virgin Olive Oil
- ⅓ cups Pine Nuts
- 2 cloves Garlic, Minced
- ½ cups Freshly Grated Parmesan Cheese
- 1 teaspoon Kosher Salt
- FOR THE GNOCCHI:
- 1 teaspoon Kosher Salt, Divided
- 4 Medium Parsnips, Peeled And Chopped
- 2 Large Egg, Beaten
- 3-¾ cups All-purpose Flour
- 1 cup Kale Microgreens
Preparation
For the pesto, combine basil leaves, parsley leaves, extra virgin olive oil, pine nuts, garlic, cheese, and salt in a food processor. Blend until ingredients are well-incorporated and leaves are minced. (Yep, this pesto is pretty lazy.)
For the gnocchi, bring a medium pot of water salted with ½ teaspoon of the salt to a boil. Add chopped parsnips and boil until tender, about 5–6 minutes. Drain and transfer to a potato ricer. Press chopped parsnip through into a medium-large bowl. Stir in beaten eggs while gradually “folding in shakes of the all-purpose flour, a little at a time.” Once the mixture comes together to form a ball, transfer to a well-floured cutting board and gently roll it into a long snake. Cut into 1-inch pieces. Roll the prongs of a fork around each piece to create a faint ring of dimples across the surface.
Bring a large pot of water, salted with the remaining salt, to a boil. Once rapidly boiling, drop in the gnocchi and stir. Let cook about 2–3 minutes, or until they start floating to the top. Drain immediately.
Add pesto and gently stir to combine. Garnish gnocchi with kale microgreens.
Parsnip gnocchi adapted from Not Eating Out in NY.
