Parsnip and potato gnocchi with gochujang and hazelnuts

Name: Parsnip and potato gnocchi with gochujang and hazelnuts
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: Italian, Korean
Ingredients: 1.0 large floury potato peeled and chopped into large pieces (250g net weight); 2.0 medium parsnips peeled and chopped into large pieces (150g net weight); 0.5tsp salt; 60.0g ‘00’ flour; 2.0tsp gochujang paste; 2.0tbsp white miso; 1.5tbsp toasted sesame oil; 1.0tbsp fresh lemon juice; 1.0tbsp rapeseed oil; 100.0g young spinach; 50.0g toasted hazelnuts chopped

Instructions

Prep:10minCook:1h 10min

Here parsnip binds a spell around flour to make excellent sweet and savoury gnocchi, which no Italian would ever recognise, but which work a charm with a hot-and-sour gochujang sauce

Updated at: Sun, 13 Sep 2026 14:58:48 GMT