These turnip potato gnocchi are easy and inexpensive 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 for a delicious and satisfying meal.
Don’t have turnips on hand but still want to make gnocchi? Check out this recipe for homemade potato gnocchi.
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 they make an easy, inexpensive and yummy meal.
- Be sure to use Russet potatoes. No other kind of potato will work for this recipe.
How to make the gnocchi:
See full ingredients & instructions in the recipe card below!
Roast turnips and potatoes:
Step 1. Heat the oven to 375 degrees F., then set turnips and potatoes on a baking sheet. Poke the vegetables a few times with a paring knife so that steam can escape in the oven.
Step 2. Roast the vegetables together until they are soft and a paring knife goes through really easily (about 1 hour and 20 minutes). Let cool a bit, then peel.
Make the gnocchi dough:
Step 3. Cut each potato into 2 to 3 chunks, then press each chunk through a potato ricer into a bowl.
Step 4. If the turnips are large, slice them in half horizontally. Now set the turnips into the potato ricer but don’t try to actually push them through, instead just squeeze them enough to get rid of their water.
Step 5. Once you’ve squeezed the moisture out of the turnips, blend them up in the food processor.
Step 6. In a large bowl, mix the processed turnips with the potatoes, then mix in a lightly beaten egg, all-purpose flour and salt and pepper.
Step 7. Lightly knead the dough in the bowl until it comes together into a ball, then transfer onto a floured surface and cut into four pieces.
Step 8. Roll each piece into a rope and cut the gnocchi out of the ropes. Cook the gnocchi by dropping them into boiling water. They are done when they float to the surface.
How to make the sauce:
Step 1. Melt butter in a saucepan and cook until starting to brown.
Step 2. Add finely chopped sage leaves and cook for a minute. Drizzle the sauce over the gnocchi and serve.
Recipe & equipment notes and tips:
- You have to have a potato ricer to rice the potatoes. This process cannot be done with any other equipment that I know of.
- It’s important to squeeze the water out of the turnips (step 4) to keep it from clumping up the dough. The “potato ricer squeezing method” works surprisingly well for that.
How to store leftovers:
You can transfer any leftover gnocchi and leftover butter sauce into separate airtight containers and keep in the fridge for up to 2 days. Reheat in the microwave.
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Full Printable Recipe
Turnip Potato Gnocchi with Browned Butter and Sage
For the gnocchi:
- 2 pounds Russet potatoes*
- 1 pound turnips
- 1 large egg, lightly beaten
- ¾ cup all-purpose flour
- ½ teaspoon salt
- pinch of fresh black pepper
For the sauce:
- 8 tablespoons unsalted butter
- 8 large sage leaves, chopped
For the gnocchi:
- 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 set them on a baking sheet and roast until a knife goes through easily, about 1 hour and 20 minutes.
- Peel the potatoes, cut each one into two to three chunks, then press the chunks (one by one) through a potato ricer into a bowl.
- Peel the turnips. If they are large, slice them in half horizontally. Set them into 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.
- Carefully knead the mix just enough to let it come together into a ball, then transfer to a floured work surface.
- Divide the dough into 4 pieces.
- Roll each piece of dough into a ½-inch-thick rope.
- Cut each 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.
For the sauce:
- 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.