Peel and trim the parsnips, reserving peel. You can fry the peel to make crisps as a topping for pasta or salads. Cut peeled parsnips into large chunks; cook in a large saucepan of boiling salted water
for 15 minutes or until very tender.
2. Making dough
Push parsnip through a ricer into a bowl to make a very smooth mash. Sift flour over the parsnip; add husks to bowl with grated parmesan. Season; mix to a soft dough.
3. Shaping gnocchi
Divide the parsnip dough into two equal portions. With floured hands, on a clean flat surface, roll each portion into a 20cm long rope, about 2cm thick. Cut each rope into 4cm gnocchi pieces.
4. Cooking gnocchi
Cook gnocchi, in batches, in a large saucepan of boiling water for 2 minutes or until gnocchi float to the surface. Remove from pan with a slotted spoon; transfer to warm shallow bowls.
5. Nutmeg and thyme butter
Place butter, garlic, nutmeg and thyme in a small saucepan or frying pan; cook, butter mixture, stirring, over medium heat for 3 minutes or until browned lightly.
6. Serving Gnocchi
Add lemon rind to nutmeg and thyme butter; season to taste. Drizzle over gnocchi. Serve straight away topped with shaved parmesan, lemon cheeks, and extra fresh thyme leaves, if you like.
Ingredients
Method
1.Peel and trim parsnips; reserve the peel (see tips). Cut parsnip into large chunks. Cook parsnip in a large saucepan of boiling salted water for 15 minutes or until very tender. Drain thoroughly; cool for 10 minutes.
2.Mash parsnip until smooth or push through a ricer (see tips) into a bowl. Sift flour over parsnip; add husks to bowl with grated parmesan. Season; mix to a soft dough. Divide dough into two portions. Using floured hands, roll each portion into a 20cm long rope, about 2cm thick. Cut each rope into 4cm pieces.
3.Cook gnocchi, in batches, in a large saucepan of boiling water for 2 minutes or until gnocchi float to the surface. Remove gnocchi from pan with a slotted spoon; transfer to warm shallow bowls.
4.Stir butter, garlic, nutmeg and thyme in a small saucepan over medium heat for 3 minutes or until browned lightly. Add rind; season to taste.Drizzle over gnocchi. Serve topped with shaved parmesan, and, if you like, extra fresh thyme leaves and lemon cheeks.