Potato-Parsnip Gnocchi | Idaho Potato Commission

Name: Potato-Parsnip Gnocchi | Idaho Potato Commission
Ingredients: 3 &frac12; lbs. Idaho potatoes; 2 &frac12; lbs. parsnips, peeled, cut into 1&rdquo; pieces; 12 oz. all-purpose flour; 2 eggs, beaten; 2 oz. grated pecorino cheese; 1 pound mixed mushrooms such as shiitake, crimini, clamshell, etc.; cut into quarters or medium size pieces; 8 ounces unsalted butter; &frac12; cup chopped Italian parsley; 3 Tablespoon chopped fresh thyme; 2 cups vegetable stock or reserved blanching water; 4 ounces shaved or grated pecorino cheese; &frac14; cup blended oil; 1 &frac12; cups of arugula or other leafy green

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- Preheat oven to 350°F. Roast the potatoes whole until tender, 45-60 minutes. - Bring a large pot of salted water and the cut up parsnips to a boil. Boil until the parsnips are tender, 25-30...

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Ingredients

3 &frac12; lbs. Idaho potatoes
2 &frac12; lbs. parsnips, peeled, cut into 1&rdquo; pieces
12 oz. all-purpose flour
2 eggs, beaten
2 oz. grated pecorino cheese
1 pound mixed mushrooms such as shiitake, crimini, clamshell, etc.; cut into quarters or medium size pieces
8 ounces unsalted butter
&frac12; cup chopped Italian parsley
3 Tablespoon chopped fresh thyme
2 cups vegetable stock or reserved blanching water
4 ounces shaved or grated pecorino cheese
&frac14; cup blended oil
1 &frac12; cups of arugula or other leafy green