Potato-Parsnip Gnocchi

Ingredients:

• 3 ½ lbs. Idaho potatoes
• 2 ½ lbs. parsnips, peeled, cut into 1” pieces
• 12 oz. all-purpose flour
• 2 eggs, beaten
• 2 oz. grated pecorino cheese

• 1 pound mixed mushrooms such as shiitake, crimini, clamshell, etc.; cut into quarters or medium size pieces
• 8 ounces unsalted butter
• ½ cup chopped Italian parsley
• 3 Tablespoon chopped fresh thyme
• 2 cups vegetable stock or reserved blanching water
• 4 ounces shaved or grated pecorino cheese
• ¼ cup blended oil
• 1 ½ cups of arugula or other leafy green

Directions:

1. Preheat oven to 350°F. Roast the potatoes whole until tender, 45-60 minutes.
2. Bring a large pot of salted water and the cut up parsnips to a boil. Boil until the parsnips are tender, 25-30 minutes. Drain and spread on a sheet pan. Bake at 350°F for 10 minutes to dry out.
3. Let potatoes cool slightly, then peel off skins. Using a ricer, rice the potatoes and the parsnips into a large bowl. Make a well in the pile of riced potatoes and parsnips, pour in the eggs, sprinkle cheese over, then flour. Gently knead until the ingredients come together in a soft dough. Let rest 10 minutes.
4. Cut the dough into 12 pieces. Roll each piece into a 1” thick rope, and cut 7 triangle shaped pieces from each one.
5. Bring a large pot of salted water to a gentle boil. Blanch the gnocchi until they begin to float, about 8 minutes. Shock them in an ice water bath. Drain the gnocchi and set aside.
6. Heat 4 tablespoons of butter in a large pan. Add the mushrooms and sauté until lightly browned. Add the parsley, thyme, and garlic to the pan and season with salt and pepper. Keep warm.
7. Heat 3 tablespoons of butter with 1 tablespoon of the blended oil in a large pan until foamy. Add ¼ of the batch of gnocchi and sauté until lightly browned. Add some of the reserved blanching water or vegetable stock as needed to create a creamy sauce. Repeat the process with the remaining gnocchi, cooking ¼ of the batch at a time.
8. Gently toss the cooked gnocchi with the mushroom mixture. Serve about 7 pieces of gnocchi on each plate. Top each with grated or shaved pecorino and a small handful of the greens.