Parsnip Gnocchi With Parmesan And Sage Oil

• 1 1/8 pounds parsnips peeled and cut into large cubes
• 1 small egg
• 1/2 cup Parmesan cheese grated
• ground black pepper
• salt
• 1 5/8 cups flour
• 5/8 cup olive oil good quality
• 7 1/2 tablespoons sage diced
• red pepper flakes
• 1 garlic clove diced
• salt

1. Boil the parsnips in salted, boiling water until tender.
2. Drain, mash thoroughly, and set aside to cool.
3. In a large bowl, add the cooled parsnips, egg, Parmesan cheese, black pepper, and salt if necessary.
4. Knead the ingredients together.
5. Start adding the flour little by little while kneading until the dough comes together. It should no longer be sticky but also should not be very hard.
6. Roll the dough out to 1-centimeter thickness and cut 1 1/2 -centimeter by 2-centimeter rectangles.
7. Roll each rectangle over the tines of a fork and lay them out on a lightly floured surface making sure they do not touch each other.
8. Boil the gnocchi in salted water until they float to the top.
9. Drain and serve with the sage oil on top.
10. To make the oil, blend together the olive oil, sage, a pinch of red pepper flakes, and the garlic.
11. Salt to taste.

cubes, egg, parmesan cheese, ground black pepper, salt, flour, olive oil, sage, red pepper, garlic, salt

Taken from www.yummly.com/recipe/Parsnip-Gnocchi-with-Parmesan-and-Sage-Oil-626857 (may not work)