Parsnip Gnocchi & Zesty Coconut Bechamel

Written By Nasim Lahbichi

A silky pillowy carbified dish that evokes the five senses, from start to finish. Each bite is decadent, rich, and full of earthy notes. Imagine walking through a garden during a sunny misty spring morning. Bountiful, abundance, consistent and bright.

AN COMFORTING (TAUREAN) PLAYLIST FOR RELAXATION

Parsnip Gnocchi & Zesty Coconut Bechamel

Yield: serves 3 to 4

Time: 35 to 45 minutes

Ingredients

Parsnip Gnocchi (serves 3 to 4)

  • 2/3 cup parsnip (or root vegetable) puree, substitute with carrots, sweet potato, squash, etc

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 cup flour (plus more if the dough is too moist)

Zesty Coconut-Mushroom Bechamel (serves 2 to 3)

  • 1/4 yellow onion, diced

  • 3 garlic cloves, minced

  • 8 ounces of shiitake mushrooms, sliced

  • 1 tablespoon preserved lemon paste

  • 3 tablespoons unsalted butter

  • 1 tablespoon flour

  • 2/3 cup full-fat canned coconut milk

  • 1 tablespoon nutritional yeast

  • zest of one lemon

  • 1/2 teaspoon sumac

  • 1/2 teaspoon nutmeg

  • 6 to 8 mint leaves, minced

  • salt/pepper, to taste

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  • mint leaves, to garnish

  • lemon zest, to garnish

  • sumac, to garnish

Directions

  1. To make the parsnip gnocchi: Bring a pot of water to boil. Peel about 4 large parsnips and chop them into even chunks. Once the water comes to a boil, cook the parsnips (or root vegetable of choice) until tender, about 5 to 6 minutes.

  2. In a food processor, blender, or immersion blender, add the cooled parsnips and season with salt and pepper. Blend into a puree. In a bowl, add your flour and the parsnip puree. Using a spatula, toss until dough comes together. If the mixture is too moist, add 1 to 2 tablespoons of flour at a time.

  3. Knead the dough on a lightly floured surface until it can hold its shape. Do not over-knead as it will result in tough gnocchi!

  4. Wrap in plastic wrap and let sit for 10 to 15 minutes. Then cut the dough into quarters. Roll each quarter into a rope about 1/2 inch thick and cut into little pillows. Place on a floured plate. (You can also freeze them on a plate until solid and then transfer to a ziploc bag and freeze for up to 1 month.) Set aside

  1. To make the zesty coconut-mushroom bechamel: Heat 2 tablespoons olive oil in a skillet over medium heat. Saute the onion for 2 to 3 minutes until translucent. Add your minced garlic and saute until fragrant. Add your sliced mushrooms and lemon paste. Saute until softened and slightly browned about 4 to 5 minutes. Set aside and bring a pot of salty water to boil for our gnocchi later

  2. In the same skillet, add your butter and melt over medium heat. Stir in the flour until the butter begins to thicken and bubble slightly.

  3. Lower to medium-low heat (this is essential) and add your canned coconut milk, stirring until combined. Season with lemon zest, sumac, nutmeg, salt, and pepper. The sauce should be thick and glistening.

  4. At this point, add the gnocchi to the pot of boiling water. Cook for about 1 to 2 minutes or until the gnocchi begin to rise to the top of the pot. Spoon in the gnocchi into the coconut bechamel. Add your sauteed mushrooms and the mint leaves, tossing to combine.

  5. Plate and garnish with mint leaves, lemon zest, and sumac.

  6. Dive in (with no frills) and stay G.L.A.M.A.R.O.U.S!

Nasim Lahbichi