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Origins in the Market: Butcher & Bee and its Vibrant Rutabaga Gnocchi
Imagine the vibrant and eclectic culinary scene of Nashville, a city that embraces both its musical roots and a growing appreciation for globally-inspired flavors. The story of Butcher & Bee in Nashville tells a tale of a restaurant where fresh, seasonal ingredients meet creative culinary techniques.
Butcher & Bee isn’t just a restaurant; it’s a celebration of fresh, flavorful cuisine, a place where the simple beauty of well-sourced ingredients is elevated to new heights. Originally from Charleston, South Carolina, Butcher & Bee has brought its unique approach to Nashville. The restaurant is known for its inventive menu, featuring dishes that are both comforting and adventurous. The ambiance is stylish yet approachable, a space where you can savor the vibrant flavors of the moment.
During my visit, I had the distinct pleasure of experiencing their Rutabaga Gnocchi, a dish that perfectly embodies Butcher & Bee’s approach. It wasn’t just a simple pasta dish; it was a symphony of textures and flavors. The perfectly cooked gnocchi, with its delicate texture, provided a wonderful base for the accompanying elements. The dish was a testament to Butcher & Bee’s commitment to using high-quality ingredients and creative techniques.
Savoring that Rutabaga Gnocchi at Butcher & Bee, I understood that Butcher & Bee is more than just a place to eat; it’s a place to experience the art of creative cuisine in a modern and exciting way. It’s about respecting the quality of the ingredients while embracing innovation, and creating dishes that are both comforting and adventurous. Butcher & Bee’s origin lies in the vision of its creators to establish a restaurant that brings a fresh, innovative approach to Nashville, a city that appreciates culinary artistry and bold flavors. It’s a testament to the enduring appeal of thoughtfully prepared food and its ability to create memorable dining experiences.
If you’re looking for a taste of fresh, innovative cuisine in a stylish and inviting setting in Nashville, Butcher & Bee is a destination that should be at the top of your list. It’s a place where you can enjoy delicious and inventive dishes, a true gem in Nashville’s diverse culinary landscape.
Bringing the Market’s Bounty Home: Your Own Delicate Rutabaga Gnocchi
To capture the fresh, vibrant essence of Butcher & Bee’s Rutabaga Gnocchi in your own kitchen, begin with the simple foundation of rutabaga and potato, and a gentle touch. This culinary journey celebrates the natural sweetness of seasonal vegetables, much like the market-driven ethos at Butcher & Bee.
Embarking on this endeavor is a lesson in appreciating the delicate texture and earthy sweetness of well-prepared gnocchi. Focus on the gentle mixing and shaping process that unlocks the vegetable’s inherent flavors. Start by selecting fresh, firm rutabaga and a good quality potato, the foundation of this delightful dish.
Consider incorporating elements that reflect Butcher & Bee’s focus on highlighting the best of seasonal ingredients. A simple sauté with butter and a choice of seasonal sauce will enhance the natural flavors and bring out their character. The key is to let the quality of the vegetables be the star.
Pay close attention to the cooking process, allowing the gnocchi to float to the surface, indicating their delicate tenderness. The aroma filling your kitchen will be a testament to the simple yet profound transformation of humble vegetables.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and wholesome. It’s a celebration of fresh, seasonal ingredients, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the artistry of Butcher & Bee.
Chef’s Notes: Rutabaga Salmon Gnocchi
- Texture of Gnocchi – Make sure the rutabaga is tender before blending for a smooth dough. Don’t overwork the dough, as it can make the gnocchi dense.
- Flour Addition – Gradually add the flour to prevent a sticky dough. Add more if needed for the right consistency.
- Slow-Roasting Salmon – Roast salmon at 275°F for tenderness and moisture. Pair with a simple salad or seasonal roasted veggies for balance.
- Extra Lemon – For an extra layer of brightness, feel free to add a little more lemon juice to the sauce.
- Heat Level – You can add red pepper flakes to the sauce for a bit of spice if you like some heat.
- Gnocchi Cooking Tips – Don’t overcrowd the pot when cooking the gnocchi to ensure they cook evenly and don’t stick together.
- Crispy Skin on Salmon – If you want crispier skin, consider increasing the oven temperature to 400°F for the last few minutes.
- Garnishing – Fresh herbs like dill and thyme not only add beautiful color but enhance the flavor of the dish.
Rutabaga Salmon Gnocchi
Experience the culinary delight of tender homemade gnocchi made from roasted rutabaga, perfectly complemented by saffron-infused, lemon-kissed salmon. This recipe offers a gourmet dinner with fresh herbs, robust spices, and a vibrant sauce that elevates simple ingredients into a masterpiece. With a refined yet accessible technique, every bite delivers an explosion of flavor that will captivate any food lover’s palate. Enjoy a restaurant-quality main course in the comfort of your own kitchen!
4
servings25
minutes40
minutes560
kcal15
minutes1
hour20
minutesKeep the screen of your device on
Ingredients
- Gnocchi Dough
1.5 lbs peeled and cubed rutabaga about 3 cups
1 free-range egg Binding Agent
2.5 cups all-purpose flour
fresh dill leaves small handful
- Saffron Lemon Salmon Assembly
6 fillets skin-on salmon each weighing about 4–5 oz
2 Tbsp extra virgin olive oil divided
0.25 tsp sea salt
0.25 tsp freshly ground black pepper
6 fresh thyme sprigs
6 finely minced garlic cloves
1 tsp saffron threads
1.5 Tbsp hot water
1 lemon juice
1 tsp pure maple syrup
2 Tbsp unsalted butter
- Alternative Ingredients
Rutabaga can be substituted with parsnips or turnips for a similar texture.
A flax egg 1 tbsp flaxseed mixed with 3 tbsp water may replace the egg for a vegan variation (note: texture will change).
Use a gluten‐free flour blend instead of all-purpose flour if needed.
Trout can serve as an alternative to salmon for a different taste profile.
Avocado oil can replace extra virgin olive oil without compromising flavor.
Dairy‐free butter works as a substitute for unsalted butter.
Turmeric may substitute saffron for color though flavor nuances will differ.
Agave nectar can be used instead of pure maple syrup.
If garlic is a concern a few drops of garlic-infused oil can provide a milder note.
Dried thyme can replace fresh thyme in a pinch.
Directions
- Rutabaga Preparation – Begin by placing the rutabaga in a medium saucepan, covering with water, and bringing to a boil; simmer for about 25–30 minutes until the vegetable is extremely tender. Drain thoroughly and pulse in a food processor until completely smooth. For best consistency, chill the purée in a large bowl for roughly 10 minutes before proceeding.
- Dough Formation – Once cooled, stir in the free-range egg and sea salt into the puréed rutabaga, then gradually mix in 2½ cups flour until a soft dough forms. Transfer the mixture onto a lightly floured surface and gently knead for 3–4 minutes until smooth. Divide the dough into two equal parts, roll each into roughly a 16-inch rope, and cut into 1-inch pieces; optionally, roll each piece along the back of a fork to create grooves that enhance sauce adherence.
- Salmon Saffron Infusion – Preheat your oven to 275°F and lightly oil a baking dish just large enough to hold the salmon in a single, flat layer. Arrange the salmon fillets with the skin side down, then rub with a portion of olive oil and season with salt, pepper, and minced garlic. Tuck in the thyme sprigs and drizzle with a saffron mixture (combine 1 tsp saffron with 1.5 Tbsp hot water and the juice of one lemon); roast in the oven for about 15–18 minutes until the flesh turns opaque.
- Gnocchi Cooking and Sauce Completion – In a large pot, bring water to a rolling boil and cook the gnocchi in batches (ensuring they do not clump) for 4–6 minutes until they float to the surface. Use a slotted spoon to transfer them to a heated bowl. Once the salmon is done, gently lift the baking dish and collect any drippings into a small saucepan; whisk in the remaining juice of 2 lemons, pure maple syrup, unsalted butter, and a few additional thyme leaves, whisking continuously for about 2 minutes until the sauce becomes smooth and slightly creamy.
- Plating and Garnishing – Distribute the sauced gnocchi evenly among warmed individual serving bowls, then carefully place a roasted salmon fillet atop each portion. Garnish with extra fresh dill and an optional squeeze of lemon to brighten the flavors further. Serve immediately to enjoy the dish at its best.
Equipment
- Chef’s Knife
- Cutting Board
- Food Processor
- Mixing Bowls
- baking sheet
- measuring cups and spoons
Notes
- For optimum texture, ensure the rutabaga is thoroughly softened before processing for the gnocchi dough. Work the dough gently to keep it light and avoid overflouring. The salmon benefits from the slow roast—try pairing it with a crisp green salad or roasted seasonal vegetables for a well-rounded meal. For extra flavor depth, consider adding a dash more lemon juice or even a sprinkle of red pepper flakes into the sauce. Enjoy this refined yet comforting dish with a glass of chilled white wine for an elevated dining experience.
Nutrition Facts
- Calories: 560kcal
- Fat: 19g
- Saturated Fat: 5g
- Cholesterol: 95mg
- Sodium: 470mg
- Potassium: 600mg
- Carbohydrates: 54g
- Fiber: 6g
- Sugar: 1g
- Protein: 42g
- Vitamin A: 700IU
- Vitamin C: 20mg
- Calcium: 80mg
- Iron: 2mg
FAQs: Rutabaga Salmon Gnocchi
Can I freeze the gnocchi before cooking?
Yes! Freeze them on a tray in a single layer, then transfer to a sealed bag. Cook straight from frozen—just add an extra minute or two to the boiling time.
How can I tell when the gnocchi are done cooking?
They’ll float to the top of the boiling water when they’re ready. Let them cook for another 30 seconds after they rise before scooping them out.
Can I prepare the salmon in advance?
You can roast the salmon ahead and gently reheat it in a low oven (around 250°F) or flake it cold over the warmed gnocchi for a different texture.
Is it okay to use a different fish besides salmon?
Absolutely! Trout, arctic char, or even cod can work well with the same saffron-lemon flavor profile.
What’s a good way to make the dish vegan?
Use a flax egg, plant-based butter, and a fish alternative like roasted marinated tofu. The gnocchi texture will be slightly different but still delicious.
Can I use gluten-free flour for the gnocchi?
Yes, a 1:1 gluten-free flour blend will work. Expect a slightly softer dough—chilling longer helps with handling.
What can I use instead of saffron?
Turmeric gives a similar golden hue. Use a pinch—too much changes the flavor. Add a tiny bit of smoked paprika for extra depth.
Is there a low-sodium option?
Use unsalted butter, reduce added salt, and season more with lemon, dill, or garlic to keep flavor levels high.
Can I boil the rutabaga instead of roasting it?
Yes, boiling works well and is faster. Just be sure to fully drain and dry it before blending to avoid soggy dough.
More Gnocchi Recipes
Quick Ricotta Gnocchi
Cooks in 20 minutesDifficulty: EasyElevate your dinner routine with these quick and elegant ricotta gnocchi that promise gourmet appeal in just 20 minutes. This recipe delivers pillowy dumplings bursting with flavor from fresh ricotta, egg yolks, and a hint of Parmesan. Perfect for a refined yet uncomplicated meal, it’s ideal for busy weeknights or spontaneous dinner parties. Enjoy a culinary twist on a classic Italian dish that’s as affordable as it is delicious—an absolute must-try for any home chef looking for a light, sophisticated plate without the fuss.
Gnocchi Antipasto Delight
Cooks in 40 minutesDifficulty: EasyDive into the vibrant flavors of Italy with this Gnocchi Antipasto Delight! This dish combines the chewy goodness of gnocchi with a medley of savory meats, fresh herbs, and tangy vegetables. Perfect for a quick weeknight meal or a show-stopping side at your next dinner party. Inspired by the essence of Italian cuisine, this salad is both hearty and refreshing. Get ready to impress your taste buds!
