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These turnip potato gnocchi 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. Drizzle browned butter and sage sauce on them and you have yourself a delicious and satisfying meal.
Turnip and potato are a wonderful combination. Usually I roast the two together and eat them with a baked 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.
How to make turnip potato gnocchi:
You start with 2 pounds Russet potatoes (don’t use any other kind of potato or the recipe will not turn out) and 1 pound turnips. You roast both of them together in the oven until they are cooked through (about 1 hour and 20 minutes).
Next you peel both the potatoes and the turnips and then put the peeled potatoes through a potato ricer into a bowl. (You must use a potato ricer for this step, it cannot be done in any other way that I know of).
You put the turnips into the ricer as well but don’t try to actually push them through, instead just squeeze them enough to get rid of the water. This step is important because the water in the turnips will clump up your dough if you don’t get it out. The “potato ricer squeezing method” works surprisingly well for that. Once you’ve squeezed the moisture out of the turnips, you blend them up in your food processor and mix them into the riced potatoes.
Next you mix 1 egg, 3/4 cup all-purpose flour, 1 teaspoon salt and a pinch of black pepper into your potato/turnip mix and then lightly knead the dough until it comes together into a ball.
Divide the dough into four pieces and then roll each piece into a rope that you can cut the gnocchi out of.
You cook the gnocchi simply by dropping them into boiling water and you know that they are done when they float to the surface.
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:
Turnip Potato Gnocchi with Browned Butter and Sage
- 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
- Heat the oven to 375 degrees F.
- Poke a few holes into the turnips and the potatoes with a fork or a paring knife, then place them 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 (one at a time) but don't try to push them through, just squeeze them enough to get the water out of them. Discard the water and transfer the dried turnips into a food processor.
- Puree the turnips, then mix them in with the riced potatoes.
- Add egg, flour, salt and pepper to the mix and distribute the ingredients evenly by stirring them around with a fork.
- On a floured surface, carefully knead the mix just enough to let it come together into a ball.
- Divide the dough into 4 pieces.
- Add more flour, then roll each piece of dough into a 1/2-inch-thick rope.
- Cut the rope into 1-inch-long gnocchi.
- 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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