Parsnip and carrot gnocchi recipe
 This is a great recipe to get the kids involved in making. Gnocchi made with sweet root vegetables are a little healthier. Frying makes them crispier and cheese makes them irresistible. 350g/12oz parsnips (2–3 large), cut into 2cm/¾in chunks350g/12oz carrots (4 medium), cut into 2cm/¾in chunks2 tbsp olive oil65g/2½oz plain flour, plus extra for dusting150–200g/5½–7oz fresh young spinach leaves40g/1½oz cheddar, finely grated salt and black pepper 350g/12oz parsnips (2–3 large), cut into 2cm/¾in chunks 350g/12oz carrots (4 medium), cut into 2cm/¾in chunks 2 tbsp olive oil 65g/2½oz plain flour, plus extra for dusting 150–200g/5½–7oz fresh young spinach leaves 40g/1½oz cheddar, finely grated salt and black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the parsnips and carrots on a large baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Toss together, then roast for 30–40 minutes, or until softened, turning after 20 minutes.Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of seasoning and mix together to form a dough. Place the dough on a well-floured surface and roll into a long sausage shape roughly 2cm/¾in diameter and 50cm/20in long. Cut into 2cm/¾in pieces. Heat a tablespoon of oil in a large non-stick frying pan over a low heat and cook the gnocchi for about 5 minutes, turning regularly until lightly browned on all sides. Add the spinach and allow to soften and wilt in the pan for a few seconds, stirring and lightly tossing with the gnocchi. Remove from the heat. Divide the gnocchi and spinach between two bowls and sprinkle with the grated cheese to serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the parsnips and carrots on a large baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Toss together, then roast for 30–40 minutes, or until softened, turning after 20 minutes. Place the parsnips and carrots on a large baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Toss together, then roast for 30–40 minutes, or until softened, turning after 20 minutes. Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of seasoning and mix together to form a dough. Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of seasoning and mix together to form a dough. Place the dough on a well-floured surface and roll into a long sausage shape roughly 2cm/¾in diameter and 50cm/20in long. Cut into 2cm/¾in pieces. Place the dough on a well-floured surface and roll into a long sausage shape roughly 2cm/¾in diameter and 50cm/20in long. Cut into 2cm/¾in pieces. Heat a tablespoon of oil in a large non-stick frying pan over a low heat and cook the gnocchi for about 5 minutes, turning regularly until lightly browned on all sides. Heat a tablespoon of oil in a large non-stick frying pan over a low heat and cook the gnocchi for about 5 minutes, turning regularly until lightly browned on all sides. Add the spinach and allow to soften and wilt in the pan for a few seconds, stirring and lightly tossing with the gnocchi. Remove from the heat. Divide the gnocchi and spinach between two bowls and sprinkle with the grated cheese to serve. Add the spinach and allow to soften and wilt in the pan for a few seconds, stirring and lightly tossing with the gnocchi. Remove from the heat. Divide the gnocchi and spinach between two bowls and sprinkle with the grated cheese to serve. Recipe tips You could use defrosted frozen spinach in this recipe if you have some in. If using a fork to mash the roasted vegetables, you will still have a little texture left in the mixture. If you want it to be as smooth as possible, cover the vegetables loosely with kitchen foil when roasting (this will prevent the edges crisping up). In November 2023 this recipe was costed at an average of £2.50 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.