1 lb parsnips
1 large baking potato
1 cup sweet white rice flour
1/2 cup potato starch
2 whole eggs
Clean and chop the parsnips and steam for about 10 minutes. Then, place on baking sheet and roast at 400 degress until slightly browned.
Clean the potato, poke a few holes in the outside, then bake at 400 for 45 minutes-1 hour, or until soft.
Put the parsnips and the potato through a potato ricer.
Combine all the ingredients in a large bowl. Sprinkle some more white rice flour on a flat surface, and taking a handful of dough at a time, roll the dough into a 1/2" log. Cut the log into 1" pieces. Take a fork and press an indentation into each piece.
Boil a large pot of salted water. Place the gnocchi in the boiling water. When they float, remove them.
Saute the gnocchi in olive oil to brown.
Serve with your favorite sauce (pesto, alredo, etc.).