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Sweet potato and parsnip gnocchi with blue cheese and pine nuts

The lightness and sweetness of the sweet potato and parsnip gnocchi combines wonderfully with the blue cheese for a five-star vegetarian supper.

The lightness and sweetness of the sweet potato and parsnip gnocchi combines wonderfully with the blue cheese for a five-star vegetarian supper.

For 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 tbsp olive oil
50g Parmesan, grated
175g plain flour, plus extra for dusting
1 large free-range egg yolk
25g butter
400g spinach leaves or greens
125g blue cheese, crumbled
75g pine nuts, toasted

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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. 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.
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. 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.
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.

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.
Melt the remaining butter and oil and fry the gnocchi for a few minutes until lightly golden. Serve on a bed of wilted greens with the blue cheese and pine nuts sprinkled over.