Gnocchi with kale, onion and parsnip

Chef: Sunsweet

Prep: 5 mins

Cook: 15 mins

The parsnip works surprisingly well with this onion and kale gnocchi recipe.

2 tbsp olive oil

2 large parsnips, cut into strips

1 onion, diced

1 tbsp fresh thyme

4 garlic cloves, crushed

Enough gnocchi for 4

Kale pesto

50g grated parmesan cheese,

Salt and pepper to season

Heat 1 tbsp olive oil in a frying pan over a medium heat. Add the parsnips, onion, thyme and garlic and cook until parsnip is tender and browned (12-15mins approx).

Meanwhile, cook the gnocchi according to the package directions. Drain and keep about 100ml of cooking liquid.

Add the gnocchi to the parsnip mixture and stir in the cooking liquid, parmesan, salt and pepper. Mix in the kale pesto and cook for 1 minute until fully combined and heated through.

Serve topped with extra parmesan if desired.

Serves
4

Preparation Time
5 minutes

Cooking Time
15 minutes

Main ingredients
Vegetables

Recipe Type
Dinner, Family Dinners, Vegetarian

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty
Easy