How can I do?Peel the parsnips, cut into pieces and cook for 30 minutes in boiling water until very tender.
Drain and pass through the ricer.
In a bowl, pour the flour and season parsnip puree, salt and pepper and knead until a soft dough ball
Flour a work surface and your hands and roll the dough into a long roll of 2cm wide. Cut the sausage into small segments, arrange them on a clean floured cloth.
Cook the gnocchi in boiling salted water. They are prepared when they float to the surface.
For the sauce: Mix soy cream with malted powder and dried thyme (of your choice), heat gently over low heat until the cream is thick, pour over the gnocchi and enjoy !!
- 500g parsnips
- 200 g flour
- 200ml soya cream
- 3 cup chopped malted yeast
- dried thyme.
Yield: 4 people
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