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🍽️ Crispy Gnocchi made from Turnips and Potatoes with Lemon Butter

661 kcal · 30 min · 4 servings

Crispy Gnocchi made from Turnips and Potatoes with Lemon Butter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Boil water in a pot and add salt. Cook the potatoes until soft. Peel the turnip and cut it into small cubes. Cook the turnip cubes in the salted water until soft. Drain the vegetables and let them drip dry. Peel the cooked potatoes. Press the hot potatoes and turnips through a potato ricer. Add flour, eggs, semolina, and chopped parsley to the mixture. Knead everything into a dough. Add only enough flour so that the dough no longer sticks. Season with salt and ground nutmeg. Let the dough rest for about 15 minutes.
  2. 2. Fill a large pot with salted water and bring it to a boil. Place a second pot filled with cold water next to it. Shape the dough into rolls as thick as a finger. Cut the rolls into pieces about 1 centimeter long. Press the pieces slightly flat with a fork to create the typical gnocchi pattern. Cook the gnocchi in batches in the gently simmering water. Remove them as soon as they float to the surface. Take them out with a slotted spoon and place them immediately into the cold water. Let them drip dry in a sieve.
  3. 3. Wash the lemon thoroughly. Peel the skin into thin strips using a vegetable peeler. Squeeze the juice from the lemon. Heat 40 grams of butter in a pot. Add the lemon peel strips and the juice to the butter. Let the mixture simmer on low heat for about 5 minutes.
  4. 4. Heat the remaining butter in a pot. Add the breadcrumbs and stir constantly. Fry the breadcrumbs until golden brown. Toss the gnocchi in the lemon butter until they are warm. Serve the gnocchi on plates. Sprinkle them with the toasted butter breadcrumbs.

Nutrition per serving