Sweet potato and parsnip gnocchi with blue cheese and pine nuts recipe | delicious. magazine

Name: Sweet potato and parsnip gnocchi with blue cheese and pine nuts recipe | delicious. magazine
Ingredients: 500g parsnips, peeled (woody centres removed if large) and cut into small chunks; 500g sweet potatoes, peeled and cut into small chunks; 2 tbsp olive oil; 50g Parmesan, grated; 175g plain flour, plus extra for dusting; 1 large free-range egg yolk; 25g butter; 400g spinach leaves or greens; 125g blue cheese, crumbled; 75g pine nuts, toasted

www.deliciousmagazine.co.uk

The lightness and sweetness of the sweet potato and parsnip gnocchi combines wonderfully with the blue cheese for a five-star vegetarian supper.

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Ingredients

500g parsnips, peeled (woody centres removed if large) and cut into small chunks
500g sweet potatoes, peeled and cut into small chunks
2 tbsp olive oil
50g Parmesan, grated
175g plain flour, plus extra for dusting
1 large free-range egg yolk
25g butter
400g spinach leaves or greens
125g blue cheese, crumbled
75g pine nuts, toasted