Parsnip Gnocchi

Hiltl & tibits
Parsnip Gnocchi on a white plate on top of a wooden board on top of white tablecloth, with black fork and glass of rose wine. Black chair in background.
Serves 4
Print recipe
  • Prep time 20 mins
  • Cook time 40 mins
  • Ready time 60 mins

Potato meets parsnip in this exquisite dish from vegetarian restaurant groups Hiltl and tibits.

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  • 2 floury potatoes
  • 4 parsnips
  • salt
  • 2 tablespoons olive oil
  • ground pepper
  • ground nutmeg
  • chilli powder
  • 200 g/1½ cups very strong or first clear brown flour
  • 200 g/3¼ cups breadcrumbs
  • ½ bunch chives
  • 2 spring onions/scallions
  • flour for the work surface


Peel the potatoes and the parsnips and cut into 1-cm/½-inch cubes. Cook the potatoes and half of the parsnips in boiling, salted water for about 20 minutes until soft. Drain and leave to steam.

Heat the oil in a frying pan and fry the remaining parsnips on a medium heat until golden brown. Remove the pan from the hob.

Mash the cooked potatoes and parsnips into a purée with the potato masher. Season well with salt, pepper, nutmeg and chilli powder. Mix in the brown flour and the breadcrumbs and work everything into a dough. Press the dough down flat and leave to cool in the fridge.

Cut the chives finely. Wash and prepare the spring onions/scallions and finely chop.

Form the gnocchi dough into long rolls on a floured surface. Cut into 2-cm/¾-inch pieces with a sharp knife. Form these into oval-shaped balls with floured hands and imprint with a fork.

Cook the gnocchi in portions in boiling, salted water for about 4 minutes (they are done when they float to the surface).

Heat up the parsnip pieces again on a medium heat. Lift out the cooked gnocchi with a slotted spoon and mix with the parsnip pieces in the pan. Season again with salt and pepper and serve scattered with the chives and the spring onions/scallions.

Tips: This could also be garnished with a handful of pine nuts or pumpkin seeds, almonds or poppy seeds. Sprinkle with dried yeast flakes for a cheese taste.


Additional notes

This recipe is taken from Hiltl’s and tibit’s new book, Vegan Love Story (pp.116-117).

Reproduced with the kind permission of Hiltl, tibits and New Internationalist Publications

  • Noushin Kananian

    Looking delicious. Many thanks for sharing your invaluable experience.