Why I love it: This meal is easy, cheap, delicious and a great way to use up all the turnips that might be piling up in your vegetable garden.
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Turnip and potato are a wonderful combination. Usually I roast the two together and eat them with a goat cheese salad but I had already done that a bunch this turnip season and was looking for something new. And this dish is it. It’s a straight-forward potato gnocchi recipe but with pureed turnip mixed in. The strong flavor elevates the gnocchi from slightly bland to really delicious and with a bit of browned butter and some chopped sage you have yourself an easy, cheap and yummy meal.
One thing you have to watch out for here is the moisture in the turnips, you don’t want that to clump up your dough so here’s what you can do: put the turnips into your potato ricer one by one after they’re cooked and peeled and just squeeze them enough to get rid of the water, it works surprisingly well. After that you can blend them up in your food processor and mix them into your dough.
- 2 pounds Russet potatoes
- 1 pound turnips
- 1 egg, lightly beaten
- ¾ cup all-purpose flour
- 1 teaspoon salt
- pinch of fresh black pepper
- 8 tablespoons unsalted butter
- 8 sage leaves, chopped
- Heat the oven to 375 degrees F.
- Poke a few holes into the potatoes with a fork, then place potatoes and turnips on a baking sheet and roast until a knife goes through easily, about 1 hour and 20 minutes.
- Peel the potatoes and put them through a ricer into a bowl.
- Peel the turnips and put them in the ricer but don't try to push them through, just squeeze them enough to get the water out of them.
- Puree the turnips in a food processor, then mix in with the riced potatoes.
- Add egg, flour, salt and pepper to the bowl and distribute the ingredients evenly by stirring them around with a fork.
- Carefully knead the ingredients just enough to let them come together into a ball.
- Divide the dough into 4 pieces.
- Roll each piece into a ½-inch-thick rope.
- Cut the rope into 1-inch-long gnocchi. (If you like, lightly press and roll each gnocchi down the backside of a fork to create ridges).
- Bring a large pot of water to a rolling boil.
- Add half of the gnocchi and cook until they float to the surface (1 - 2 minutes).
- Spoon the gnocchi out and cook the remaining half in the same fashion.
- Melt the butter in a skillet and cook until it starts to brown.
- Add the sage and cook for a minute.
- Drizzle the butter over the gnocchi and serve.
Food Photography and Styling: Isn’t that spoon great? I got it a while ago from an antique store, it apparently used to be a mining spoon but I think it looks great as a sauce spoon in a food photo. It’s got a super-long handle (like 8 inches), which means that I can grab it easily and firmly without any worry that my finger tips will be in the frame…wonderful! The surface in this photo is a vintage metal trunk and I think it almost looks like fabric here.
As for the food styling, I intentionally didn’t skim the foam off the butter to keep the liquid in the bowl of the spoon from looking just uniformly dark. Other than that I made sure to distribute the sage bits more or less evenly over all the gnocchi and arranged them in a nice, circular pattern to keep the viewer’s eye circulating around in the frame.
Nikon D600, 105mm, f/4, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.