Turnip gnocchi

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the turnip, cut into slices, peel, dice coarsely and cook covered in salted water for 20-25 minutes. Wash the potatoes, cover and cook in plenty of water for about 20 minutes. Wash thyme, shake dry, remove leaves and chop coarsely

2. 2

   Drain the potatoes, rinse them under cold water, peel them and press them into a large bowl while still hot using a potato ricer. Let cool for 10-15 minutes. Drain the turnip, place on a baking tray and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Press the potatoes with the same press and mix. Knead in the flour bit by bit. Add thyme and season to taste with salt, pepper and nutmeg

3. 3

   Form the mixture into longish rolls (approx. 2 cm Ø) and cut into pieces of approx. 1 1/2 cm length. Flatten with a fork

4. 4

   Bring plenty of salt water to the boil in a large pot. Cook the gnocchi in 2-3 portions in lightly boiling water for 3-5 minutes. When they float on top, remove them with a skimmer and let them drain on a clean tea towel

5. 5

   Heat clarified butter in a large pan, sauté the gnocchi for 2-3 minutes and serve. Garnish with thyme

Nutrition Facts

KCAL
380 kcal

CARBS
71 g

FATS
6 g

PROTEINS
10 g