Parsnip Gnocchi with Girolles, Trompettes and Sour Cherries

• 1.5 kg (3 lb) parsnips, cut into small chunks
• 2 tablespoons vegetable oil

In my kitchen I treat parsnips with the respect I would give asparagus or artichokes. When they are roasted in butter their wonderful sweet flavour has no rival. They are also good used in soups and stews to give an earthy flavour. Here I’ve used them to make gnocchi, with wild mushrooms to add a little touch of luxury. Trompettes can be hard to find but almost any other type of mushroom can be