2 medium size parsnips

2 tbsp plain flour

½ tsp salt

1 tbsp butter

1 small clove of garlic, grated or crushed

1 tbsp chopped parsley

Parmesan cheese to serve

 

Boil the parsnips in plenty of salted water until tender then leave them to cool a little.

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Top and tail the parsnips and mash then thoroughly.

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Add salt and half the flour, mix it through, then continue adding the rest of the flour until a soft dough is formed.

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Divide the dough into two and roll each piece into a sausage about the thickness of your thumb.

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Cut the sausages into 2 cm pieces (or there abouts).

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Melt the butter over a gentle heat until it begins to brown.

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Fry the gnocchi in the butter, swirling them in the pan from time to time, until they brown.

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Remove the pan from the heat and stir the garlic and parsley through the gnocchi.

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Serve with plenty of finely grated parmesan cheese.