Good Food Matters » Blog Archive » Pan-seared Potato Gnocchi with parsnips

Ingredients

• 4 medium Russet potatoes, scrubbed
• 2 medium parsnips, peeled
• 1 cup all-purpose flour, plus extra for dusting, rolling out dough
• 1 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 2 eggs, lightly beaten
• 4-5 tablespoons butter
• 1/2 cup diced shallots
• 1 teaspoon fresh thyme leaves
• 1/3 cup shaved Parmegianno-Reggiano
• 2 green onions, finely sliced for garnish