Anyway, the other night, in the middle of the night, I was having trouble sleeping. So I tried to distract myself from worries by thinking about what I could make the next day to go with my drunken puttanesca sofrito. Something sweet and bright to go with all of that intense flavor. Of course I thought of parsnips! But what to do with them? Croquettes? Nah, just did that. Pies? Someday, but not just now. Then it came to me! Gnocchi! Nobody would ever have thought of making parsnip gnocchi, right? Well, it turns out other people have thought of it. But I still invented them! Others may have done so too, and hooray for them.
They turned out very good, as it happens. I baked them instead of boiling them, because I like the idea of gnocchi, but they can be stodgy and slimy (I’m sorry, gnocchi, but it’s true). They turned out light, crisp, flavorful and perfect with my drunken sofrito puttanesca. Although they’d also go well with romesco, or a simple tomato sauce, or pesto, or chermoula…
Here’s Parsnip Snips by Michael Hurley, a regular on the 60s Greenwhich Village folk scene, and friend of the Unholy Modal Rounders.
These would also work with pureed butternut squash, pumpkin, sweet potatoes, carrots, etc, although you might want to alter the herbies.