Parsnip Gnocchi Recipes

PARSNIP GNOCCHI

Steps:

• Preheat oven to 400°F. Steam parsnips until tender, about 15 minutes. Transfer to baking sheet; roast until light brown, about 45 minutes. Puree in processor.
• Bring water, butter and salt to boil in heavy medium saucepan, stirring until butter melts. Reduce heat to low. Add flour all at once; stir vigorously until mixture forms ball, about 2 minutes. Transfer hot paste to bowl of heavy-duty mixer fitted with paddle attachment. Add eggs 1 at a time, beating well after each addition. Continue beating 1 minute. Add 2 cups parsnip puree to paste mixture (reserve any remaining puree for another use); beat to blend. Stir in pepper. (Dough can be made 2 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 350°F. Line large baking sheets with parchment. Transfer dough to pastry bag fitted with larger star tip. Pipe 2-inch-diameter rosettes onto sheets, spacing apart. Bake gnocchi until crisp and beginning to brown, about 25 minutes. Using spatula, transfer gnocchi to plates. Top with parsley, if desired.

CRISP BREAST OF CHICKEN WITH PARSNIP GNOCCHI

Steps:

• Preheat oven to 350° F. Finely grind flour, pecans, salt, pepper, thyme, and nutmeg in processor. Transfer flour mixture to shallow bowl. Heat 3 tablespoons oil in each of 2 heavy large ovenproof skillets over high heat. Dip chicken into beaten egg, then into flour mixture, coating completely. Add 3 pieces of chicken to each skillet and cook until golden, about 5 minutes per side. Transfer skillets to oven; bake until chicken is cooked through, about 10 minutes.
• Meanwhile, melt butter in heavy medium skillet over medium-high heat. Add shallots and sauté 2 minutes. Add brandy and bring to boil. Add Chicken Stock and boil until mixture is reduced to 1 cup, about 8 minutes. Season sauce with salt and pepper. Mix in parsley.
• Place chicken on work surface. Cut diagonally into 1/2-inch-wide slices. Arrange on plates. Pour sauce around chicken. Serve with Parsnip Gnocchi.

PARSNIP GNOCCHI

Steps:

• Preheat oven to 400°F Steam parsnips until tender, about 15 minutes.
• Transfer to baking sheet; roast until light brown, about 45 minutes. Puree in processor.
• Bring water, butter and salt to boil in heavy medium saucepan, stirring until butter melts. Reduce heat to low. Add flour all at once; stir vigorously until mixture forms ball, about 2 minutes.
• Transfer hot paste to bowl of heavy-duty mixer fitted with paddle attachment. Add eggs 1 at a time, beating well after each addition.
• Continue beating 1 minute. Add 2 cups parsnip puree to paste mixture (reserve any remaining puree for another use); beat to blend. Stir in pepper. (Dough can be made 2 hours ahead. Cover and let stand at room temperature.).
• Preheat oven to 350°F Line large baking sheets with parchment. Transfer dough to pastry bag fitted with larger star tip. Pipe 2-inch-diameter rosettes onto sheets, spacing apart.
• Bake gnocchi until crisp and beginning to brown, about 25 minutes. Using spatula, transfer gnocchi to plates. Top with parsley, if desired.