- 8 ounces parsnips, peeled & chopped
- 1 egg
- ½ teaspoon sea salt
- ¾ cup blanched almond flour
- 8 tablespoons cassava flour
- 2-4 tablespoons Fatworks Lamb Tallow
- 8 ounces of your favorite sauce
Prep time: 30 minutes
Cook time: 30 minutes
Inactive prep time: 1 hour
Servings: Approximately 60 gnocchi or 4 servings
Buffalo Tallow, Duck Fat, Ghee, Lamb Tallow, Leaf Lard, Pure Lard, Pure Tallow, Schmaltz (Chicken Fat)
Gluten Free, Paleo Friendly
Add the chopped parsnips to 2 quarts of water in a large saucepan. Bring to a boil and cook until tender, about 10-15 minutes. Drain the parsnips in a colander and allow much of the steam to escape.
Add the egg, sea salt, and cooked parsnips to a large food processor. Process until mostly smooth, stopping to scrape down the sides as needed. Add the almond flour and process again to incorporate. Add the cassava flour 2 tablespoons at a time, processing until fully absorbed before the next is added. The dough will be very thick and sticky.
Bring a fresh 2 quarts of water to a rolling boil. Add a large pinch of sea salt to the water.
Scoop the dough into a piping bag or gallon Ziploc and push all the dough to one corner. Twist the bag tight around the dough and cut a 1” tip off (careful, the dough may start to seep out). Holding the bag over the water, pipe gnocchi-shaped logs (about 1” in length) and a use a knife to break the dough off into the water. Repeat for about 5 gnocchi at one time. Cook in the boiling water until the gnocchi rise to the surface, about 60 seconds. Note: overcooking will result in soggy gnocchi.
Use a slotted spoon to remove the cooked gnocchi onto a large sheet pan greased with a small amount of oil. Continue until all the dough is used up. Optionally, at this stage, you can use a fork to create the traditional gnocchi indentations on each one. Move the sheet pan into the refrigerator to chill fully, about 1 hour (or 10-15 minutes in the freezer). They can be kept chilled for up to 24 hours before sautéing.