Turnip gnocchi

Name: Turnip gnocchi
Cook time: 1 h 30 min
Cuisine: Italian
Ingredients: 300g turnips; 2 tbsp unsalted butter; 1 eschalot, finely sliced; 1 clove garlic, finely sliced; 4 sage leaves; 1/2 tsp cumin seed; 200g two-day-old bread, crusts removed, chopped into small dice; 2 eggs; 50g ricotta; 50g parmesan, grated; Salt

Steve Manfredi

July 21, 2012

Time:1-2 hours

Though much maligned, the turnip packs a punch in hearty winter fare.

Ingredients

300g turnips
2 tbsp unsalted butter
1 eschalot, finely sliced
1 clove garlic, finely sliced
4 sage leaves
1/2 tsp cumin seed
200g two-day-old bread, crusts removed, chopped into small dice
2 eggs
50g ricotta
50g parmesan, grated
Salt

Method

Peel turnips and boil in plenty of salted water until tender.
A skewer should pierce the flesh.
Drain, cool a little then chop and puree in a food processor.
Place in a tea towel and squeeze out as much water as possible.
Heat butter in a pan and lightly fry eschalot, garlic, sage and cumin for a minute or so.
Remove from heat and let cool.
Place in a bowl and mix with bread, eggs, ricotta and parmesan.
Add pureed turnips, season with salt and let mixture rest for at least 30 minutes.
Form mixture into balls with a diameter of 4-5cm and cook like gnocchi in boiling salted water.
They are ready when they rise to the surface.
Serve with burnt butter and parmesan.

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