Turnip gnocchi

all details

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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