for 4 person

Vegetables

600 g	parsnip, halved lengthwise and crosswise
600 g	mealy potatoes
	salted water, boiling

Mixture

250 g	white flour
50 g	grated Sbrinz
1	egg
¼ tsp	nutmeg
¼ tsp	salt

To cook the gnocchi

salted water, boiling

Breadcrumbs

75	day-old bread
50 g	butter
4 tbsp	mixed seeds (e.g. Campiuns)
1	garlic clove, pressed
1 tbsp	rosemary needles, finely chopped
¼ tsp	salt

How it's done

Vegetables

Cook the vegetables in boiling salted water for approx. 40 mins. until soft. Drain, cut the potatoes in half, allow the water to evaporate (parsnips included) for approx. 10 mins.

Mixture

Press the parsnips and potatoes through a food mill (yields approx. 920 g of puree), leave to cool. Mix in the flour, cheese and egg, combine quickly to form a dough, season. On a lightly floured surface, shape the gnocchi mixture into rolls (each approx. 1.5 cm in diameter), cut the rolls diagonally into pieces approx. 1 cm long.

To cook the gnocchi

Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon and drain.

Breadcrumbs

Finely chop the bread in a food processor. Heat 10 g of butter in a frying pan. Fry the bread, mixed seeds, garlic and rosemary for approx. 10 mins., stirring occasionally, season with salt and set aside. Heat the remainder of the butter, fry the gnocchi in batches for approx. 5 mins. Mix the gnocchi with the breadcrumbs, serve.

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