Parsnip Gnocchi with Wild Mushrooms and Fava Beans
Although this is a bit of work, it is truly worth the effort. The gnocchi were lovely and the combination makes for a very special meal.
Serving Size: 4
for the parsnip gnocchi:
- 2 cup Coarsely chopped parsnips
- 1 1/4 tablespoons olive oil
- 3/4 cup onions, chopped
- 1 clove garlic, minced
- 1/2 cup garbanzo flour
- 1/4 cup flour
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/4 teaspoon white pepper
for the meal:
- 1 package frozen fava beans or edamame, thawed
- 1 pkg. fresh mixed wild mushrooms
- 2 tablespoons vegan margarine
- 2-3 tablespoons fresh herbs chopped (oregano, basil, thyme, rosemary sage)
- dash of dry mustard
- pinch of salt and pepper or lemon pepper
To make the gnocchi:
- To avoid the mixture being too wet, I suggest that you roast the parsnips.
- Peel the parsnips, cut in chunks and drizzle a bit of olive oil over them and roast until soft (about 30-40 minutes). Be sure to turn them from time to time so that they do not brown.
- Meanwhile lightly saute the onions and garlic.
- When the parsnips are cooked, remove from the oven and place in a large bowl.
- Add the sauteed onions and garlic and puree to a smooth consistency.
- Add the garbanzo and regular flours, and seasonings and mix well.
- If you wish to fry the gnocchi, then at this time, take a teaspoonful size of dough and place in the frying pan with the heated oil. Drain on paper towels and keep warm in the oven.
- If you prefer to cook the gnocchi in a more traditional manner by boiling and then later add them to the mushrooms, then roll the dough in 3 long rolls on a lightly floured surface. Slice off teaspoon sized pieces and light press with a fork to have the traditional markings. You can place them on a lightly floured platter to await cooking.
To prepare the meal:
- Prepare the beans. If the are fava beans, you will need remove the outer skins-set in a bowl to await cooking.
- Chop the fresh herbs.
- In a small saucepan, melt the vegan margarine and add the chopped herbs, and seasonings. If desired a bit of nutmeg and cayenne is also nice.
- Be sure the wild mushrooms are clean, and an appropriate size to eat.
- Lightly oil a large frying pan and saute the mushrooms.
- Bring a large pot of lightly salted water to boil and begin cooking the gnocchi. As the gnocchi are fresh it will not take long.
- Add the fava or edamame beans to the mushrooms.
- Add the cooked gnocchi and mix all lightly.
- Serve the meal with the browned herbal margarine drizzled over and a few fresh herbs sprinkled around.
This meal was especially nice served with a fresh mixed salad and organic wine.