Rutabaga Gnocchi

I have now made these with both spelt and barley flour, and they both work well so feel free to use whichever you prefer. The spelt flour will certainly be easier to find. Our impression is that the spelt ones had a stronger and more robust flavour than the barley ones did, so that may be a factor in your decision as well. I found the texture of the dough when using barley flour improved with sitting for 10 minutes before being formed, so you should allow for that if you go that route. You can see one of the barley flour gnocchi sitting in the middle of the plate (paler and slightly grooved). It was a pretty subtle distinction.

This is a nice variation on the theme of gnocchi, but I found the flavour of the rutabaga less pronounced than I expected. You may or may not consider that a good thing. 

72 (6 dozen pieces); 4 to 8 servings
1 hour to boil and mash the rutabaga
20 minutes to make and cook the gnocchi

2 cups mashed cooked rutabaga
about 2 1/2 cups whole spelt OR barley flour
1/2 teaspoon salt
a few gratings of nutmeg
1 large egg
1/2 cup potato starch OR more flour as used

Peel the rutabaga and cut it into cubes. You will need a scant 4 cups of cubes to achieve 2 cups of mashed cooked rutabaga. Put the cubes into a pot and cover them generously with water. Bring them to a boil and boil them for 40 to 45 minutes, until tender. Drain them very well and mash thoroughly. Let them cool for a few minutes (or completely) before proceeding.

Put a large pot of salted water on to boil to cook the gnocchi - not as much salt as for cooking pasta, but a sprinkle. If you are using barley flour to make these, however, hold off until the dough has been mixed and has sat for 10 minutes.

Measure 2 cups of flour and add it to the mashed rutabaga (back in the pot, or in a mixing bowl). Add the salt and nutmeg, and mix well. Break in the egg, whisk it up, then mix it in thoroughly. At this point, add a little more flour, mixing well between each addition, until you have a sticky but cohesive dough. I added about another 1/2 cup in total to achieve this.

Divide the dough into 4 or 6 even parts, and roll each part into a long, even roll about 1" in diameter. Cut each roll into 16 or 12 even pieces, roll each piece into a flattish rectangle and put them on a plate on which the potato starch or remaining flour has been sprinkled. Shake to coat them, then shake off any excess starch or flour.

When the water boils and the gnocchi are made, add them to the pot. Boil until they all are floating high in the water; unless you have made them much larger than I did, that will be about 5 minutes at most. Skim them out or drain them, and dress them with the sauce of your choice. Serve at once.




Last year at this time I made Scottish Oatcakes. 

Posted in: Ontario Food