Parsnip Gnocchi

1 lb parsnips, peeled and chopped
1 1/2 c. flour
1/4 c. Parmesan, shredded
1 T fresh rosemary, finely chopped
salt and pepper to taste

Cook parsnips in large pot of boiling water until tender (approx 20 min.). Drain and allow parsnips to cool and dry.

In a large bowl, mash the parsnips. Slowly add in the flour and mix thoroughly. Add in the rosemary, cheese, and salt and pepper. Mix well.

Separate dough into 4 sections for easier handling. On a lightly floured surface, roll the dough into a long rope, about 1 inch in diameter. Cut rope into small 3/4 inch pieces and shape into ovals.

Bring a pot of water to a boil. Place the gnocchi into the boiling water. The gnocchi is ready when it floats to the surface.

Serve with desired sauce.


Lemon Garlic Sauce


8 cloves garlic
1 t salt
3 T butter, melted
1 large or 2 small lemons

Finely chop garlic and mash together with salt to form a paste. Whisk in melted butter and freshly squeezed lemon juice.