TAKES 25-30 MINUTES TO MAKE, 55 MINUTES TO COOK, PLUS COOLING

The lightness and sweetness of the sweet potato and parsnip gnocchi combines wonderfully with the spinach 

For 4-6 servings

Ingredients

  • 500g parsnips, peeled (woody centres removed if large) and cut into small chunks
  • 500g sweet potatoes, peeled and cut into small chunks
  • 2 garlic cloves (avoid for Vata)
  • 2 tbsp olive oil
  • 50g Parmesan, grated (avoid for Pitta and Kapha)
  • Pinch mineral salt 
  • 175g plain flour, plus extra for dusting
  • 1 large free-range egg yolk
  • 25g ghee
  • 400g spinach leaves or greens
  • 75g pine nuts, toasted (Avoid for Pitta and Kapha)

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Cook the parsnips in a pan of boiling salted water for 3-4 minutes, then drain and place in a roasting tray with the sweet potatoes. Drizzle with half the oil, then roast for 30 minutes until tender, turning regularly. 
  2. Whizz in a food processor, then push through a potato ricer into a bowl, or mash to form a smooth mixture. Allow to cool in a bowl.
  3. Stir the Parmesan into the cooled mash, along with the flour and egg yolk. Season well, turn out onto a lightly floured surface and knead until smooth. 
  4. Divide the dough in half. Roll both halves out into 2.5cm diameter logs, then cut into 3cm pieces and place on a floured plate.
  5. Bring a pan of salted water to the boil and cook the gnocchi in batches for about 2-3 minutes until they float to the surface. Remove with a slotted spoon and drain on kitchen paper.
  6. Melt half the butter in a frying pan over a medium heat, then add the spinach or greens. Fry for a few minutes until wilted. Season, then remove from the pan and set aside.
  7. Melt the remaining butter and oil and fry the gnocchi for a few minutes until lightly golden.
  8. Serve on a bed of wilted greens with and pine nuts sprinkled over

Vata:  Benefits from Sweetness of the parsnips and sweet potato, cashew cream, pine nuts, turmeric & nutmeg

Pitta: Fry in coconut oil & add more spinach.  Avoid the nuts & parmesan

Kapha:  Increase the amount of spinach, avoid nuts & substitute the parmesan for nutritional yeast, add a pinch of cayenne, exchange the parsnip and Sweet potato for cauliflower


Recipe & photos by Laura Bridge 

Laura can be reached on Instagram: 
https://www.instagram.com/AyurvedaAdventuress/ 

Call 07973 133567