Parsnip and Sweet Potato Gnocchi

One time last year, we had some leftover parsnips in the fridge and Adam made these fantastic gnocchi out of them. Ever since then, we've been yearning to make them again. Last night was finally the night. I have to warn you, gnocchi-making is quite a process. Not only does it make your kitchen one big, floury mess, it also takes a fair amount of time. But, there is nothing better than some homemade gnocchi over a bed of garlicy, sauteed greens to start the week off on the right foot.


Parsnip and Sweet Potato Gnocchi with Garlicy Kale

We took the basic recipe for the gnocchi off of a recipe by Mario Batali we found on www.foodnetwork.com. We ended up using more flour than the recipe originally called for, but as long as the starch and flour turn into a knead-able dough the amount of flour can vary. We tried to use the least amount of flour possible to keep the integrity of the sweet potato and parsnip flavors. Oh, and this recipe makes a ton of gnocchi. We have plenty of leftovers for several more meals. In my opinion, there is nothing wrong with that!

1 bag parsnips, peeled and chopped
2 medium-sized sweet potatoes, chopped
1 egg, beaten and divided
3 cups flour, approximately
1/2 tsp. salt

1 bunch kale, taken off the stem and chopped
2 portabella mushrooms, sliced
3 cloves garlic, minced
1/2 tsp. paprika
1/2 tsp. chili powder

chili oil
paprika

1. To prepare the gnocchi, bring a large pot of water with the sweet potatoes and parsnips to a boil. Boil until the potatoes and parsnips are tender and slightly soft. Transfer the potatoes and parsnips to separate bowls. Mash the potatoes with a fork until smooth and then mix in half the egg and salt by making a well in the center. The parsnips mash better in a food processor with half of the beaten egg and the salt. If you can mash the parsnips with a fork, that works too, although the dough will not be as smooth. Next, add and stir in the flour to each starch, about a half cup at a time. Continue adding and mixing in the flour until you are able to roll the dough. Roll the dough into snake-like rolls that are approximately 1-inch in diameter. Cut into 1-inch squares. Place in another pot of boiling water. Allow to cook until the gnocchi rise to the top, indicating they are done. Then remove to a colander.
2. To prepare the greens, saute the portabella mushrooms in a large skillet with olive oil over medium-heat. Once the mushrooms are tender, add the garlic and kale and allow the greens to wilt. Sprinkle the paprika and chili powder over the greens and add salt and pepper to taste.
3. Place kale on a plate and surround with gnocchi, alternating parsnip and sweet potato. Drizzle with chili oil and sprinkle with paprika. Impress all those who eat!