Parsnip Gnocchi-Recipe

Ingredients
700g potatoes, cut into cubes and steamed for approx. 20 minutes
300g parsnips, cut into cubes and steamed for approx. 10 minutes
120g cornstarch
3 egg yolks
Flour
Salt and pepper
Nutmeg

Method
Take the warm potatoes and parsnips and mash them finely or put them through a ricer. Allow to cool a bit.

In a bowl mix the potato and parsnip purée with the yolks, cornstarch, slat, pepper and nutmeg. Incorporate well until you get a soft and smooth dough-type mixture.

If the mixture is still too moist and another 1-2 teaspoons cornstarch.

Sprinkle some flour on the countertop and roll the parsnip-potato dough into sausage-like forms . about 3 cm in diameter.

With a sharp knife cut about 2cm thick disks. With a floured fork gently press the gnocchi disks down.

Allow the gnocchi to rest for 10 minutes.

In a large pot bring plenty of salt water to a rolling boil. Add the gnocchi and simmer for 4-6 minutes. Take out with a slotted spoon.

Heat some oil in a large skillet and gently brown the gnocchi on both sides until slightly golden. Serve on pre-warmed plates with rucola cashew pesto.