Get ready to try an irresistible Peruvian parsnip (arracacha) gnocchi recipe that will have your mouth watering at first sight. Naturally gluten-free, this delicious delicacy is a true culinary pleasure you won’t want to miss.
If you love light and flavorful dishes, this Peruvian Parsnip Gnocchi is a game-changer. This Italian classic gets a special twist by using arracacha (often called Peruvian parsnip or white carrot) as the base, ensuring a tender texture and an incredible, slightly sweet flavor.
Ingredients for your Peruvian Parsnip Gnocchi:
- approx. 18 oz (500g) of cooked and mashed arracacha (Peruvian parsnip)
- 1/2 to 3/4 cup (70-80g) corn flour
- 1 tbsp butter
- Salt to taste
How to make Peruvian Parsnip Gnocchi:
- Boil the peeled arracacha in salted water until tender.
- Pass the cooked arracacha through a ricer or fine-mesh sieve to obtain a smooth, lump-free mash.
- In a saucepan, combine the mash with the corn flour (diluted in a little water).
- Add the butter and season with salt.
- Cook the dough over medium heat until it pulls away from the sides of the pan and forms a ball.
- Shape the dough into your desired gnocchi size and set aside.
- Heat a skillet with extra-virgin olive oil and pan-sear the gnocchi until lightly browned.
- Serve with your favorite sauce.
Pro Tip:
For the perfect dough consistency, let the gnocchi rest in the refrigerator for 1 to 2 hours before shaping and searing.
Did you know?
The arracacha is a unique root vegetable native to the Andes. While it has many names depending on the region, its creamy texture and mild, nutty flavor make it a gourmet favorite for gluten-free pasta alternatives.
This Peruvian Parsnip Gnocchi is an incredible option for a special lunch or a sophisticated dinner. The delicate texture paired with the subtle sweetness of the root will win you over at first bite. Try this gluten-free treat and be amazed by the results!
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