Parsnip Gnocchi with Crispy Sage and Toasted Hazelnuts

COLLEGE OF NATUROPATHIC MEDICINE
11Ingredients
75Minutes

Ingredients

US|METRIC
  • 16 sage leaves (fresh)
  • 6 tablespoons olive oil
  • 3 parsnips (medium-sized, peeled and diced, 3 cups once chopped)
  • 3 nutritional yeast
  • 1 1/2 cups ground almonds
  • 1 clove garlic (minced)
  • 1/2 cup gluten free oats
  • 1/2 teaspoon sea salt
  • 1/2 cup blanched hazelnuts (roughly chopped)
  • 1 pinch nutmeg
  • 1 pinch black pepper
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