Parsnip Gnocchi

To make the gnocchi, cook the potatoes and parsnips in boiling salted water for 8-10 minutes or until soft.

Drain the liquid, mash in a bowl, and allow to cool. Once cooled, add the flour, olive oil, and salt to the bowl and combine them together.

Turn the dough onto a lightly floured surface and gently knead until you get a light dough ball. Allow the dough to rest for 15 minutes. Slice the dough into 4 equal pieces and roll them out into long strips. Use a sharp knife to cut 2cm pieces and place them on a floured plate. I used a gnocchi board to roll each piece, but you can also use a fork. Repeat this process until all the pieces are done.

Bring a pot of salted water to the boil and cook the gnocchi in batches for about 2-3 minutes or until they float to the surface. Remove with a slotted spoon to drain any excess liquid.

In a non-stick pan, heat the olive oil and place the cooked gnocchi into the pan. Cook for a few minutes on each side until the gnocchi starts to brown. The idea is to have the outside layer crispy and the inside layer soft and fluffy. Set the browned gnocchi aside.

The trick when cooking mushrooms is to make sure your pan or casserole is hot first before adding them. Add the olive oil or vegan cashew cultured butter to the casserole. Once hot, add the mushrooms and cook for a few minutes. Add the garlic, fresh herbs, salt, and pepper to the pan. Once the mushrooms start to brown, add another generous spoon of vegan cashew cultured butter and the juice from half a lemon.

To make the walnut crumb, heat a pan with olive oil, and once hot, add the breadcrumbs and cook for a few minutes stirring constantly. Add the walnuts, mixed dried herbs, nutritional yeast flakes, salt, and pepper.

Cook for another minute, and then add the lemon juice and lemon zest. Cook until the crumbs are golden and fragrant. Add the gnocchi to the mushrooms and top with the walnut crumb, vegan parmesan cheese, and finely chopped winter herbs.