3 plates serving parsnip gnocchi, garnished with walnut crumbs

Parsnip gnocchi

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 40 mins Cook: 55 mins


Serves 4

Take parnsips to another level by turning them into gnocchi with a crunchy walnut crumb. This Christmas dish is vegan, healthy and deliciously festive

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal525
  • fat22g
  • saturates3g
  • carbs63g
  • sugars7g
  • fibre11g
  • protein12g
  • salt0.3g


  • 400g parsnip, peeled and cut into chunks



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 600g potatoes, peeled and cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 60ml olive oil, plus a drizzle to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 unpeeled garlic cloves
  • 1 tsp ground nutmeg (around 1 clove)
  • 100g ‘00’ flour
  • 2 tbsp nutritional yeast
    Nutritional yeast

    Nutritional yeast

    new-trish-in-al yeest

    Dried nutritional yeast flakes differ from active and beer yeasts

  • ½ small pack thyme, leaves picked, to serve


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 30g walnuts, toasted and chopped, to serve



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  1. Heat oven to 220C/200C fan/gas 7. Toss the parsnips and potatoes in 2 tbsp of the olive oil and tip into a roasting tin along with the garlic cloves. Roast for 40 mins or until the veg is completely soft. Remove from the oven and leave to cool a little. Squeeze the garlic from their skins, then discard the skins. Tip everything into a food processor, along with the nutmeg, flour and nutritional yeast, season well, then pulse until well combined and holding together as a dough.

  2. Bring a large pan of salted water to the boil. Tip the dough onto a floured surface, cut into four chunks and roll each into a sausage about 35cm long and 2.5cm wide. Use the back of a table knife to cut each sausage into small pillow-shaped gnocchi, each around 2cm long. Cook the gnocchi in batches for 1 min or until they float to the surface. Remove from the water with a slotted spoon and drain on kitchen paper.

  3. In a frying pan, heat the rest of the oil over a medium heat until shimmering. Add half the gnocchi and fry until lightly golden on each side, around 3-4 mins. Transfer them to a tray using a slotted spoon while you cook the second batch. When all the gnocchi are golden, return them all to the pan to warm through before dividing between four plates. Sprinkle over some black pepper, then top with the thyme leaves, toasted walnuts and a drizzle of olive oil, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Peter Styles's picture
Peter Styles
19th Nov, 2019
Great recipe! I tried it without the nutritional yeast and it worked really well. I'll try it with the yeast next time. Tough to get everything perfect on the first attempt but it was easier than I expected. I added 1 tsp of cumin as we were eating it with pomegrannit and roasted veg. Made for a nice middle eastern flavour. Surprised by other reviewers giving a low score.
2nd Mar, 2019
I made this gnocchi and was very disappointed. I followed the instructions exactly, roasting the potatoes and parsnips as required. However, the town (burnt) bits on the roasted veg turned the gnocchi dark brown. I wont say what it looked like when I rolled it into a long sausage - I'll leave that to your imagination. What I can tell you is that the gnocchi did not look at all like the picture. It was also very heavy and not like the fluffy little pillows it should be.
Leanne Blair's picture
Leanne Blair
10th Jan, 2019
How essential is the nutritional yeast? I read it has a parmesan like flavour so is commonly used in vegan dishes but I'm not vegan so happy to just use parmesan if I can.
goodfoodteam's picture
12th Jan, 2019
Thanks for your question. We haven't tested this with parmesan but it sounds like a great alternative.
3rd Oct, 2018
Would it be possible to make these in advance and freeze them? At what stage? Before frying or after and then just pop in the oven to crisp up on the day?
goodfoodteam's picture
12th Oct, 2018
Thanks for your question. This is not a recipe we recommend for freezing. All our freezable recipes are marked with a blue star above the nutritional information. We hope that helps in future.
13th Mar, 2018
Can you make the gnocchi just using parsnips (i.e substitute parsnips for the potatoes)? I have a lot of parsnips to use up! Thank you for your help :)
goodfoodteam's picture
19th Mar, 2018
Thanks for your question. We would recommend using the potatoes to achieve the fluffy consistency associated with gnocchi.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?