Parsnip Gnocchi With Curry Sauce And Crispy Onions
Sometimes in food you begin thinking that something will never work and by the time you've cleared your plate you're in love! This is kind of how this dish works...it sounds wrong but works amazingly well. The homemade gnocchi light and the sauce is so refreshing. Try it!
For The Gnocchi
- 500 g white potatoes
- 250 g parsnips
- 1 glug oil
- 2 egg yolks
- 120 g plain flour
- 30 g cornflour
For The Sauce
- 1 tbsp coriander seeds
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 onion
- 1 tbsp ghee
- 6 black peppercorns
- 1/2 tsp dried chilli flakes
- 1 tsp ground fenugreek
- 200 ml veg stock
- 1 lime
- 1 glug cream
- 1 handful fresh coriander
For The Crisp Onions
- 2 l oil for deep frying
- 250 g plain flour
- 2 tsp turmeric
- 2 tsp cumin
- 1 tsp paprika
- 250 ml water
- 2 red onions
Preheat The Oven
Preheat the oven to 200ºC.
Bake The Potatoes
Place the potatoes in the oven for 1 hour, until very soft, then leave to cool a little.
Prepare The Parsnips
Peel and quarter the 250g of parsnips, take out the tough core and do the same with the other 750g of parsnips.
Make The Spice Mix
Grab a dry frying pan and chuck in the coriander seeds, peppercorns, chilli flakes, fenugreek, turmeric and garam masala.
Toast the spices for a few minutes until fragrant.
Grind the spices in a spice grinder or a mortar and pestle.
Roast 750G Of Parsnips
Toss the 750g of parsnips in oil, salt and half of the ground spice mix.
Lay them out on a baking tray and roast in the oven for 30 minutes.
Boil 250G Of Parsnips
Boil a pan of water and chuck in the remaining 250g of parsnips to cook for 10 minutes, until very soft.
Make The Gnocchi
Peel the warm potatoes and mash with the drained cooked parsnips.
Mix the egg yolk into the warm mash with the flour and the corn flour.
Roll the dough into long 'sausages' on a floured surface, about 2cm thick.
Cut the dough into rectangle 'pillow' shapes, about 2cm long.
Cook The Gnocchi
Boil a pan of salted water and chuck in the gnocchi.
Cook for about 4 minutes so that they float, then drain and store on a tray or plate.
Fry the gnocchi in hot ghee to a golden colour then leave to one side for later.
Make The Sauce
Peel and finely chop the onion and garlic.
Heat the ghee in a frying pan and add the onion and garlic to soften.
Throw in the remaining ground spices and pour over the veg stock.
Squeeze in the juice of half the lime.
Finish The Sauce
Simmer the stock until reduced slightly.
Stir in the cream and gnocchi to warm through.
Preheat The Fryer
Preheat a deep fryer to 180ºC, or use a deep saucepan of oil.
Make A Batter
Mix the flour with the turmeric, cumin and paprika, then pour in the water and mix to make a batter.
Dip the peeled and sliced red onion into the batter and deep fry for 5 minutes in batches until crisp, before draining on kitchen paper.
Finish And Serve!
Scoop the gnocchi in a bowl with a scattering of chopped coriander.
Arrange the roast parsnips and crispy onions around the gnocchi to serve.
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