Fancy an earthy, winter dish? Full of plant powered goodness. I adore the taste of parsnips, but I know they're not for everyone. So sweet potato works just as well in this recipe. 

I tried it with pesto which tasted great, but then sampled this thick, creamy, touch-of-truffle sauce ... and that takes it to the next level! 

INGREDIENTS (for 2)

500g parsnips

200g plain flour (I used gluten free)

2 tbsp olive oil

4 tbsp nutritional yeast

2 large handfuls of kale

8 walnuts

1 handful of shiitake mushrooms

Juice of a lemon

Salt & pepper to season

100g cashews

A drizzle of truffle oil

Here's How

Roast the parsnips in an ovenproof dish with a drizzle of olive oil at 160c. They'll need 35 - 45 minutes

Once soft, add to a food processor along with 150g flour, nutritional yeast and a large pinch of salt + small pinch of nutmeg. Blend together to form a dough. If it's too moist, keep adding more flour until the dough binds together. You should be able to shape it in your hands without it sticking to everything! 

Form the dough into little balls, then press firmly to create a disc. Using the back of a fork, score each disc, this will help sauce stick in the grooves

Boil a pan of water and add the gnocchi. It will sink. When it begins to float, switch the heat off and drain

Warm a tbsp of olive oil in a frying pan. Add the gnocchi to brown each side. You can also add the kale, mushrooms and walnuts to crisp and toast those. Squeeze over the juice of half a lemon

I've added a creamy sauce by soaking 100g of cashews in boiling water, then blending with the juice of half a lemon, 2 tablespoons of nutritional yeast, dash of truffle oil and pinch of salt

Grate over some fresh nutmeg and black pepper