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.

Parsnip Gnocchi with Wild Mushrooms

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:

  1. To avoid the mixture being too wet, I suggest that you roast the parsnips.
  2. 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.
  3. Meanwhile lightly saute the onions and garlic.
  4. When the parsnips are cooked, remove from the oven and place in a large bowl.
  5. Add the sauteed onions and garlic and puree to a smooth consistency.
  6. Add the garbanzo and regular flours, and seasonings and mix well.
  7. 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.
  8. 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:

  1. Prepare the beans. If the are fava beans, you will need remove the outer skins-set in a bowl to await cooking.
  2. Chop the fresh herbs.
  3. 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.
  4. Be sure the wild mushrooms are clean, and an appropriate size to eat.
  5. Lightly oil a large frying pan and saute the mushrooms.
  6. 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.
  7. Add the fava or edamame beans to the mushrooms.
  8. Add the cooked gnocchi and mix all lightly.
  9. 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.