Parsnip and carrot gnocchi

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Place the parsnips and carrots on a large baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Toss together, then roast for 30-40 minutes, or until softened, turning after 20 minutes.

3. 3

   Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of seasoning and mix together to form a dough.

4. 4

   Place the dough on a well-floured surface and roll into a long sausage shape roughly 2cm/¾in diameter and 50cm/20in long. Cut into 2cm/¾in pieces.

5. 5

   Heat a tablespoon of oil in a large non-stick frying pan over a low heat and cook the gnocchi for about 5 minutes, turning regularly until lightly browned on all sides.

6. 6

   Add the spinach and allow to soften and wilt in the pan for a few seconds, stirring and lightly tossing with the gnocchi. Remove from the heat. Divide the gnocchi and spinach between two bowls and sprinkle with the grated cheese to serve.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.