FOOD

Curried Parsnip Gnocchi

Ben and Barry make a homemade curried parsnip gnocchi.

FOOD

Curried Parsnip Gnocchi

Ben and Barry make a homemade curried parsnip gnocchi.

Ingredients

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

Crispy Onions

  • 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

Steps

Gnocchi

  1. Preheat the oven to 200°C.
  2. Place the potatoes in the oven for 1 hour, until very soft, then leave to cool a little.
  3. Peel and quarter the 250 grams of parsnips, take out the tough core and do the same with the other 750 grams of parsnips.
  4. Grab a dry frying pan and chuck in the coriander seeds, peppercorns, chilli flakes, fenugreek, turmeric and garam masala.
  5. Toast the spices for a few minutes until fragrant.
  6. Grind the spices in a spice grinder or a mortar and pestle.
  7. Toss the 750 grams of parsnips in oil, salt and half of the ground spice mix.
  8. Lay them out on a baking tray and roast in the oven for 30 minutes.
  9. Boil a pan of water and chuck in the remaining 250 grams of parsnips to cook for 10 minutes, until very soft.
  10. Peel the warm potatoes and mash with the drained cooked parsnips.
  11. Mix the egg yolk into the warm mash with the flour and the corn flour.
  12. 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.
  13. Boil a pan of salted water and chuck in the gnocchi.
  14. Cook for about 4 minutes so that they float, then drain and store on a tray or plate.
  15. Fry the gnocchi in hot ghee to a golden colour then leave to one side for later.
  16. Peel and finely chop the onion and garlic.
  17. Heat the ghee in a frying pan and add the onion and garlic to soften.
  18. Throw in the remaining ground spices and pour over the veg stock.
  19. Squeeze in the juice of half the lime.
  20. Simmer the stock until reduced slightly. Stir in the cream and gnocchi to warm through.
  21. Scoop the gnocchi in a bowl with a scattering of chopped coriander.
  22. Arrange the roast parsnips and crispy onions around the gnocchi to serve.

Crispy Onions

  1. Preheat a deep fryer to 180°C, or use a deep saucepan of oil.
  2. Mix the flour with the turmeric, cumin and paprika, then pour in the water and mix to make a batter.
  3. 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.