Have your say
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.
Advertisement 
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.