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 for a delicious and satisfying meal.
Don’t have turnips on hand but still want to make potato gnocchi? Check out this recipe for Homemade Gnocchi with Cinnamon Clove Beef Stroganoff.
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, cheap and yummy meal.
- Be sure to use Russet, you can’t use any other kind of potato for this recipe.
How to make the gnocchi:
Roast turnips and potatoes:
Step 1. Heat the oven to 375 degrees F., then set 1 pound turnips and 2 pounds Russet potatoes on a baking sheet. Poke the vegetables a few times with a paring knife so that steam can escape in the oven, then roast them together until they are soft and a paring knife goes through really easily (about 1 hour and 20 minutes). Let cool a bit.
Step 2. Peel the vegetables.
Rice the potatoes:
Step 3. Cut each potato into 2 to 3 chunks, then press each chunk 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.)
Squeeze the water out of the turnips:
Step 4. If the turnips are large, slice them in half horizontally, then set them into the potato ricer as well but don’t try to actually push them through, instead just squeeze them enough to get rid of the water.*
*RECIPE NOTE: 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.
Blend up the turnips:
Step 5. Once you’ve squeezed the moisture out of the turnips, blend them up in the food processor.
Mix with remaining ingredients into a dough:
Step 6. In a large bowl, mix the processed turnips with the potatoes, then mix in 1 lightly beaten egg, ¾ cup all-purpose flour, ½ teaspoon salt and a pinch of black pepper.
Divide the dough into quarters:
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.
Roll into ropes and cut the gnocchi:
Step 8. Roll each piece into a rope and cut the gnocchi out of the ropes.
Cook the gnocchi:
Step 9. 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 8 tablespoons unsalted butter in a saucepan and cook until it starts to turn brown.
Step 2. Add 8 large finely chopped sage leaves and cook for a minute. Drizzle the sauce over the gnocchi and serve.
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.
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Turnip Potato Gnocchi with Browned Butter and Sage
- 2 pounds Russet potatoes*
- 1 pound turnips
- 1 egg, lightly beaten
- ¾ cup all-purpose flour
- ½ teaspoon salt
- pinch of fresh black pepper
- 8 tablespoons unsalted butter
- 8 large 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, 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 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.
- 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.
- 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.