- Peel the turnips & chop them into medium-sized cubes. Boil the turnips in salty water till soft. Drain the water and place on a low heat for 30 seconds or so to evaporate any excess water. Gently shaking the pot as it can burn.
- Mash the turnips well. (You can blitz in a) Place the mashed turnips into a clean tea towel or muslin cloth and squeeze out any excess water. Set aside.
- Scrub cleans the potatoes, leaving the skin on. Place the potatoes with the skin on into a pot and boil. Boil till a knife can go through you don’t want the potatoes to be too soft, as it will be too mushy.
- When cooked, remove the skins, keeping the fluffy potato inside. Mash the potatoes while they are still hot, as mashing cold potatoes causes lumps.
- Add the turnips to the mashed potatoes.
- Place a sieve over a bowl. It's best to do this part in batches. Place 1/3 of the mixture into the sieve. Using the back of a spoon, push the turnips and potato mixture through the sieve to remove any lumps
- Add the turnip and potato mixture onto a clean work surface. Season with salt and pepper. Sprinkle over the flour and knead till combined. You may need to add extra flour depending on the wetness of the mixture.
- Ensuring to dust the work surface with flour as needed, knead the dough for a few minutes till pliable. Divide the dough into three pieces. Roll each piece of dough into a long sausage-like shape. Using a knife, cut the dough into equal-sized pieces.
- Bring a large pot of salted boiling water to the boil. It's best to cook the gnocchi in batches. Add the gnocchi to the pot, giving a quick stir to ensure they are not sticking together.
- Cook till the gnocchi floats to the top. (2-3) minutes. Remove and place on a clean tea towel to absorb any water.
- Heat a large frying pan with oil. Fry the gnocchi till golden brown this will give you a slightly crispy on the outside and soft in texture.
TO MAKE THE SAGE BUTTER SAUCE:
Melt the butter in a frying Pan, add the sage leaves (stalks removed) fry till crispy. (It’s best to keep heat at a medium heat as the butter tends to burn fast.
To Assemble: Place the gnocchi into a bowl, pour over the sage butter sauce, freshly grated parmesan, and pine nuts. Season with black pepper and serve.