Rutabaga Gnocchi with Roasted Pepper Sauce

Rutabagas (also known as swede, turnip or yellow turnip) are a new vegetable for us to enjoy as we are trying to eat more regional and seasonal vegetables. They are very nice, slightly sweet and flavorful. We enjoyed them yesterday roasted. Today we had them as gnocchi and this was really delicious. The roasted pepper sauce was also a nice compliment to the rutabaga gnocchi.

Rutabaga Gnocchi with Roasted Pepper Sauce

Serving Size: 4

Ingredients:

  • 1 & 1/2 pounds rutabaga
  • 1 pound potatoes
  • 1/2-3/4 cup flour
  • 1 teaspoon thyme
  • dash nutmeg
  • salt and pepper to taste
  • for the sauce:
  • 3 large roasted bell peppers (from a jar)
  • 1/2 cup liquid from the roasted pepper jar
  • 3 tablespoons tomato paste
  • parsley as garnish

Directions:

1. to make the gnocchi:
Preheat the oven to 375 F / 190 C.
Wash and pat dry the potatoes, prick them with a fork overall and set in the oven to bake.
Peel and slice the rutabaga in large chunks, place them in an oven proof baking dish.
Drizzle with a bit of olive oil and set in the oven with the potatoes to bake.
Bake the potatoes and rutabaga for about 20 minutes or until soft.
Remove from the oven when done and allow to cool.
When the vegetables have cooled, remove the skin from the potatoes and grate into a large bowl.
Grate the rutabaga as well. Alternatively you can use a food processor making the job quicker and easier.
Add the thyme, nutmeg salt and pepper and 1/2 cup of flour.
Process to form a dough as a pasta dough. It should be a ball that can be kneaded without sticking to your hands. If it is too soft and wet, add a bit more flour. Remove the dough from the bowl or food processor and roll out into long “snakes” on a lightly floured work space.
Cut the “snakes” into 1/2 inch pieces and press lightly with a fork to make the famous “gnocchi” indentations.
Place the gnocchi on a lightly floured plate to await cooking.

Rutabaga Gnocchi

2. to make the sauce:
Slice the roasted peppers into a bowl.
Add the liquid and tomato sauce and puree (I use an immersion blender).
Place the pureed sauce in a small sauce pan and gently heat.
The flavor of the sauce should be mild and slightly sweet.

3. Wash and mince the parsley.

4. to cook the gnocchi:
Bring a pot of lightly salted water to boil.
Place 8-10 gnocchi in the water and wait until they begin to float.
Remove from the boiling water when they float and add more of the gnocchi to the water to cook.
Place the cooked gnocchi on a plate or in a bowl and prepare to serve.
Serve the gnocchi on a plate with the sauce and garnished with minced parsley.



3 responses to “Rutabaga Gnocchi with Roasted Pepper Sauce”

  1. Trish says:

    I was really excited to try this, however, this was a total disaster for me 🙁 I was never able to get the dough to a state where I could roll it. It was so sticky and stuck to everything even though I probably added an extra 3 or 4 cups of flour. In the end, I just threw the entire thing away and ended up making something else. Not sure what went wrong here …

  2. Chris says:

    I am very sorry your meal was such a disaster, and I know how disappointing and angering that is. The recipe worked well for us, but, everywhere, flour is different, some absorb more moistuer than others etc.
    But, because this was so tasty, I will make it again, and adjust the recipe somewhat. I just planted out baby rutabaga, so they are not yet in season here, but, when they are in I will make this again.
    Next time, I will roast the rutabaga along with the potatoes, I will peel it and cut into pieces and roast it.
    Moisture is the big challenge with making gnocchi. You need the ingredients to be as dry as possible, both the potato and whatever other vegetable you use. Rutabaga is often very full of water – seems funny to say, as it is such a hard ball of vege.. but it has surprisingly a lot of moisture inside,so, perhaps just shredding the raw brings too much moisture. As I said it worked great for us and I do plan to make it again, and I will roast the rutabaga next time, and adjust the recipe. It’s a nice combination, as the rutabaga is a bit sweet 🙂
    Again I am sorry, and I hope you give it another try, perhaps roasting.
    Most sincerely, Chris the cook at Vegalicious

  3. Trish says:

    Thanks for replying! I did roast the rutabaga with the potatoes as that’s what your instructions say to do. I’ll def give it another shot as I so want to make gnocchi! The last time I made potato gnocchi was about 25 years ago and when I put them in the boiling water they disintegrated lol. So, I plan on conquering the art of making gnocchi even though at this point it’s daunting with the two disasters 🙂

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