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Turnip Potato Gnocchi

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Level: Easy

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Description

Turnip potato gnocchi with browned butter and sage.

Ingredients

  • 2 pounds Russet Potatoes
  • 1 pound Turnips
  • 1  Egg, Lightly Beaten
  • ¾ cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 pinch Fresh Black Pepper
  • 8 Tablespoons Unsalted Butter
  • 8 leaves Sage, Chopped

Preparation

Heat oven to 375ºF. 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 ricer into a bowl.

Peel the turnips and put them in the 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 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 butter in a skillet and cook until it starts to brown. Add sage and cook for a minute.

Drizzle the butter over the gnocchi and serve.

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