Turnip Potato Gnocchi with Browned Butter and Sage

Why I love it: These turnip potato gnocchi with browned butter and sage are easy and cheap to make, taste delicious and are a great way to use up all the turnips that are piling up in your vegetable garden.
turnip potato gnocchi with browned butter and sage

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.

Recipe Tip:

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.

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Related Post:

Don’t have turnips on hand but still want to make potato gnocchi? Check out this recipe for Nutmeg Gnocchi with Mushrooms or Cinnamon Clove Beef Stroganoff:

nutmeg gnocchi mushrooms

turnip potato gnocchi with browned butter and sage
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Turnip Potato Gnocchi with Browned Butter and Sage

An easy recipe for delicious turnip potato gnocchi drizzled with a browned butter and sage sauce. 
Prep Time5 mins
Cook Time1 hr 40 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Keyword: gnocchi, sage, turnip
Servings: 4
Author: Nicole Branan | The Spice Train

Ingredients

  • 2 pounds Russet potatoes
  • 1 pound turnips
  • 1 egg, lightly beaten
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • pinch of fresh black pepper
  • 8 tablespoons unsalted butter
  • 8 fresh sage leaves, chopped

Instructions

  • 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 potato ricer into a bowl.
  • Peel the turnips and put them in the potato 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 1/2-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.

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Goat Cheese Cheesecake with Rosemary Caramel

goat cheese cheesecake with rosemary caramel sauce
forest summer picnic
rosemary caramel sauce
goat cheese cheesecake with rosemary caramel sauce

Hi there! How’s your summer going? I hope you’re enjoying it as much as I do, it’s been great over here in the Rockies. The weather is wonderful and we’ve already been doing lots of great hiking and a bit of camping. I should say “glamping” because we have a small camper with such delightful features as a bed, running water, a stovetop and a fridge. It’s awesome, I love that little thing. The fridge is nice and spacey so it’s no problem to bring cheesecake(s) either and what you see here is my new favorite camping dessert: goat cheese cheesecake drizzled with rosemary caramel sauce.

From what I can tell rosemary caramel sauce seems to be a common accompaniment to cheesecake but I had never made it until last week, which is a shame because it tastes fantastic. You make it simply by infusing the cream you use for your caramel sauce with a sprig of fresh rosemary.

The goat cheese cheesecake recipe comes from Whole Foods. I saw it and knew immediately that I had to try it, I mean what a great idea! The result was wonderful, the goat cheese adds its signature tangy flavor to the cake and turns it into something half savory. The cake is not very sweet at all, the sweetness in this dessert comes mostly from the caramel sauce.

As you can see I made individual small cakes with tart molds here but you can also make one large cheesecake. Either way it’s a great dessert for just about any occasion and also perfect for bringing to a picnic in the forest and eating on a bench under a nice, shady tree.

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Related Post:

Looking for more cake recipes? Check out this Lemon Cardamom Cake:

lemon cardamom cake

goat cheese cheesecake with rosemary caramel sauce
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Goat Cheese Cheesecake with Rosemary Caramel

This recipe is for one 9-inch springform pan or 8 individual 4-inch tart molds with removable bottoms. Fill the pan or molds 3/4 full. Recipe adapted from: Whole Foods Market.
Prep Time20 mins
Cook Time1 hr 30 mins
Chill Time6 hrs
Total Time7 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: caramel, cheesecake, rosemary
Servings: 6

Ingredients

For the graham cracker crust:

  • 1 and 1/3 cup crushed graham crackers
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the cheesecake:

  • 16 ounces cream cheese
  • 12 ounces goat cheese
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1.5 teaspoons vanilla extract
  • 1.25 cup granulated sugar
  • 4 eggs

For the rosemary caramel sauce:

  • 10 tablespoons heavy cream
  • 1 long sprig of fresh rosemary
  • 1/2 cup water
  • 1 cup granulated sugar

Instructions

For the graham cracker crust:

  • Heat the oven to 400 degrees F.
  • Whisk crushed graham crackers and sugar together in a bowl. 
  • Pour the melted butter into the bowl and mix with a fork until the crumbs are evenly moistened.
  • Press the crumb mix into the bottom of the pan or the tart molds.
  • Set the pan or tart molds on a baking sheet and bake until the crust is firm, about 10 minutes. 
  • After you take the cake/the tart crust(s) out of the oven, reduce the oven temperature to 325 degrees F. for the cheesecake filling.

For the cheesecake:

  • Head on over to Whole Foods for instructions. Small individual tarts take much less time to bake than a 9-inch cake, start to check them after 10 minutes.

For the rosemary caramel sauce:

  • Add the cream and the rosemary sprig to a saucepan.
  • Heat the cream until it starts to simmer, then turn the heat off, cover and let sit for 5 minutes.
  • Remove the rosemary sprig and transfer the cream to a container you can pour from. Set aside.
  • Clean the saucepan well, then add the water to it.
  • Add the sugar in a mound into the middle of the saucepan. Be careful not to have any sugar on the sides of the pan.
  • Turn the heat on to high and without any stirring or touching of any sort, let the sugar/water mix come to a full boil. Be careful, the mix will get very, very hot. Do not touch the pot or the caramel under any circumstances.
  • Keep boiling the mix on high heat (still without any stirring) until it starts to turn golden brown.
  • Turn the heat down to medium and continue to boil until the mix reaches a deep amber color.
  • Turn the heat off.
  • Standing back, very slowly whisk the cream into the mix, a little bit at a time. The sauce will bubble violently and is still very hot, so be careful.
  • Let the sauce cool until you can handle it easily and fill into a glass container. If it's too thick by the time you want to use it, gently warm it up over a pot of hot water or in the microwave.

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!

Farro with Mushrooms and Marjoram

farro with mushrooms and marjoram

Farro is my new favorite grain. If you’ve never had it, I would describe it as similar to brown rice but without any of the mushi- and stickiness. That is a huge plus in my book because the weak texture is what really turns me off about brown rice.

Farro apparently also has higher nutritional value than brown rice and contains less arsenic. Arsenic? Yes, according to Consumer Reports arsenic can be a problem in brown rice. Well, good thing I never liked it then. :)

How to cook farro:

Farro is easy and quick to cook, all you need to do is submerge it in cold water, simmer it for 15 to 20 minutes (depending on how you like it) and then drain it. Done. By itself it is, of course, extremely boring (it is a grain after all) but once you flavor it up with other stuff it becomes quite tasty.

What I did for this recipe was toss the cooked farro with garlic and mushrooms, seasoned the mix with salt and pepper and roasted it in the oven under a drizzle of olive oil. I mixed some chopped marjoram in to add a fresh spring vibe and then served the dish with a roasted Cornish game hen. It was absolutely delicious and when I say that about a grain, trust me that really means something!

farro grain

farro

Related Post:

This recipe works great as a side dish with this Roasted Cornish Game Hen with Homemade Seasoning Salt:

roasted cornish game hen with homemade seasoning salt

farro with mushrooms and marjoram
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5 from 3 votes

Farro with Mushrooms and Marjoram

A great and easy recipe for a delicious side dish of roasted farro with mushrooms and marjoram. Works perfectly with poultry.
Cook Time45 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: farro, marjoram, mushrooms
Servings: 2

Ingredients

  • 1 cup farro
  • 4 ounces beech mushrooms
  • 8 ounces oyster mushrooms
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • a little bit of olive oil
  • 1.5 teaspoons fresh chopped marjoram

Instructions

  • Heat the oven to 400 degrees F.
  • Add farro and 3 cups of cold water to a saucepan.
  • Bring to a low boil and cook to desired doneness (15 to 20 minutes).
  • Drain the farro and set aside.
  • Carefully toss the mushrooms in a bowl with the garlic and the farro.
  • Spread the mix out on a parchment-lined baking sheet.
  • Sprinkle evenly with the salt and the pepper.
  • Drizzle a little bit of olive oil evenly over the mix, then roast in the oven for 15 minutes.
  • Sprinkle evenly with the marjoram and serve as a side dish with poultry.

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!

Cold Sesame Noodles

cold sesame noodles

A few weeks ago we watched the series Cooked, a documentary about the history of cooking that is based on Michael Pollan’s book by the same name. It’s a very interesting show that is also absolutely beautifully shot, if you haven’t seen it I definitely recommend it. One of the things I was at first surprised to learn from Cooked was that people in the U.S. cook less today than they have in at least 30 years

I didn’t realize that this was the case, what with all the cooking shows and, yes, food blogs out there. But after thinking about it a bit I could actually understand it. Cooking is a job. It takes time, planning, thinking and energy. And with all the responsibilities each of us have in our daily life, time and energy to cook a homemade meal every evening are a luxury for many of us. And I have to admit that even though I love to cook and have time for it, I too usually prefer a quick and easy recipe.

That’s where this simple noodle dish comes in. It’s delicious, cheap, super easy and takes five minutes from start to finish.

How to make cold sesame noodles:

You start by simply whisking together sesame oil, natural peanut butter, honey, soy sauce, rice vinegar, sambal and coconut milk, and then toss freshly cooked soba noodles in. Then you mix in a few fresh vegetables like carrots or cabbage for some crunch and you that’s already all there is to it and have a perfectly satisfying meal.

soba noodles

Related Post:

Looking for more quick and easy Asian-inspired dishes? Check out these Spicy Edamame Beans:

spicy edamame

cold sesame noodles
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Cold Sesame Noodles

This cold sesame noodle dish recipe takes five minutes to make, requires almost only pantry ingredients and the result is absolutely delicious.
Cook Time5 mins
Total Time5 mins
Course: Main Course
Cuisine: Chinese
Keyword: noodles, sesame
Servings: 2
Author: Nicole Branan | The Spice Train

Ingredients

  • 4 ounces soba noodles, uncooked
  • 1/2 tablespoon sesame oil
  • 2 tablespoons natural peanut butter (with peanuts as the only ingredient)
  • 1/2 teaspoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sambal (more if you like it spicier)
  • 2 tablespoons coconut milk
  • mint leaves and sesame seeds, optional
  • shredded cabbage and/or carrot

Instructions

  • Cook the soba noodles according to package instructions, then thoroughly rinse them with cold water.
  • Whisk oil, peanut butter, honey, soy sauce, rice vinegar, sambal and coconut milk together until smooth.
  • Toss the cold noodles with the sauce, sprinkle with mint leaves and sesame seeds (if using), add shredded vegetables and serve immediately.
  • Whatever you don't eat you need to throw away, you cannot store this noodle dish.

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!