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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.
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 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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