Parsnip Gnocchi with Sage Brown Butter

Ingredients

• Parsnips (2 cups, peeled and chopped)
• Potatoes (2 cups, peeled and chopped)
• All-purpose flour (1 to 1.5 cups, plus extra for dusting)
• Egg (1, large)
• Parmesan cheese (1/2 cup, grated)
• Nutmeg (1/4 teaspoon, freshly grated)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon, plus more for the boiling water)
• Butter (4 tablespoons (1/2 stick))
• Fresh sage leaves (10-12 leaves)

Instructions

1. In a large pot, bring salted water to a boil. Add the parsnips and potatoes, and cook until tender, about 15 minutes.
2. Drain the parsnips and potatoes well, then mash them together until smooth. Allow the mixture to cool slightly.
3. In a large mixing bowl, combine the cooled mashed parsnips and potatoes with 1 cup of flour, egg, grated Parmesan cheese, salt, black pepper, and nutmeg. Mix until well combined. If the dough is sticky, gradually add more flour until it reaches a workable consistency.
4. Divide the dough into small portions. On a floured surface, roll each portion into a long rope, about 1/2 inch thick.
5. Cut the ropes into 1-inch pieces and gently press each piece with a fork to create ridges. This helps the sauce cling better to the gnocchi.
6. Bring a large pot of salted water back to a boil. Cook the gnocchi in batches for 2-3 minutes, or until they float to the surface, indicating they are cooked.
7. Using a slotted spoon, remove the gnocchi and transfer them to a serving dish.
8. For the sage brown butter sauce, melt the butter in a skillet over medium heat. Add the sage leaves and cook, stirring occasionally, until the butter turns golden brown and the leaves become crispy, about 3-5 minutes. Be careful not to burn the butter.
9. Drizzle the sage brown butter over the gnocchi and serve immediately.