A few months ago, I read a recipe for parsnip gnocchi with mushrooms on the Not Eating Out in NY blog. Tonight, I made them. This recipe allowed me to use a couple of my infrequently used kitchen tools: a potato ricer and a gnocchi board.
Confession: Although I've had the gnocchi board for almost 14 years, I've never used it until today. I bought it in Italy, in a little shop in Peschici, while visiting a friend and her family.
the recipe in the blog, adding in the optional nutmeg (in my mind, nutmeg is never optional). I doubled the recipe, so I could freeze half of the uncooked gnocchi for a dinner at a later date.
I found that I needed to boil the parsnips much longer than the 2-3 minutes in the recipe. At 10 minutes, they were fork tender, but after exercising many muscles to squeeze the ricer with the plate with the largest holes I had, I think it might have been better if I had boiled them a bit longer. The ricer is worse for the wear, with the attachment of the plunger to the handle a bit bent. Hopefully it'll still be fine for later potato use. But if it's not... I happen to have a spare one. You see, I already owned a potato ricer when my friend (the same one mentioned above), gave me another. So I have another potato ricer (or schiacciapatate in Italian) waiting in reserve in its box in the cabinet, just for a moment like this.
After mixing the dough, I finally used the well traveled and well stored gnocchi board:
I modified the sauce a bit, adding some chopped kale, tossing it in for the last minute or two to let it wilt.
Verdict: At the start of the meal, husband said he wasn't sure what he thought about the dish. By the end of the meal, he said it had grown on him. I liked it, but should have made the gnocchi smaller; they ended up about 2 inches long.