Curried Parsnip Gnocchi
Ben and Barry make a homemade curried parsnip gnocchi.
- 500 grams white potatoes
- 250 grams parsnips
- 1 glug oil
- 2 egg yolks
- 120 grams plain flour
- 30 grams cornflour
- 1 tablespoon coriander seeds
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 1 onion
- 1 tablespoon ghee
- 6 black peppercorns
- 1/2 teaspoon dried chilli flakes
- 1 teaspoon ground fenugreek
- 200 milliliters veg stock
- 1 lime
- 1 glug cream
- 1 handful fresh coriander
- 2 liters oil for deep frying
- 250 grams plain flour
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 1 teaspoon paprika
- 250 milliliters water
- 2 red onions
- Preheat the oven to 200°C.
- Place the potatoes in the oven for 1 hour, until very soft, then leave to cool a little.
- Peel and quarter the 250 grams of parsnips, take out the tough core and do the same with the other 750 grams of parsnips.
- Grab a dry frying pan and chuck in the coriander seeds, peppercorns, chilli flakes, fenugreek, turmeric and garam masala.
- Toast the spices for a few minutes until fragrant.
- Grind the spices in a spice grinder or a mortar and pestle.
- Toss the 750 grams of parsnips in oil, salt and half of the ground spice mix.
- Lay them out on a baking tray and roast in the oven for 30 minutes.
- Boil a pan of water and chuck in the remaining 250 grams of parsnips to cook for 10 minutes, until very soft.
- Peel the warm potatoes and mash with the drained cooked parsnips.
- Mix the egg yolk into the warm mash with the flour and the corn flour.
- Roll the dough into long 'sausages' on a floured surface, about 2 centimeters thick. Cut the dough into rectangle 'pillow' shapes, about 2 centimeters long.
- Boil a pan of salted water and chuck in the gnocchi.
- Cook for about 4 minutes so that they float, then drain and store on a tray or plate.
- Fry the gnocchi in hot ghee to a golden colour then leave to one side for later.
- Peel and finely chop the onion and garlic.
- Heat the ghee in a frying pan and add the onion and garlic to soften.
- Throw in the remaining ground spices and pour over the veg stock.
- Squeeze in the juice of half the lime.
- Simmer the stock until reduced slightly. Stir in the cream and gnocchi to warm through.
- Scoop the gnocchi in a bowl with a scattering of chopped coriander.
- Arrange the roast parsnips and crispy onions around the gnocchi to serve.
- Preheat a deep fryer to 180°C, or use a deep saucepan of oil.
- Mix the flour with the turmeric, cumin and paprika, then pour in the water and mix to make a batter.
- Dip the peeled and sliced red onion into the batter and deep fry for 5 minutes in batches until crisp, before draining on kitchen paper.