Purple potato gnocchi
- Vegetarian
- Energy Kcal 933
- Carbohydrates g 102.2
- of which sugars g 8
- Protein g 33.3
- Fats g 43.5
- of which saturated fat g 24.26
- Fiber g 5.5
- Cholesterol mg 177
- Sodium mg 441
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
PRESENTATION
Purple potato gnocchi are a total showstopper—really, they are—at any dinner table with their colorful hue and tender bite. These aren't your typical gnocchi, no way. They're made with purple potatoes, originally from Peru, and now a big hit in Italian kitchens. And look, the beauty of these potatoes is their nutty flavor, kinda like hazelnuts, and their starchy texture. Makes the dough just right. You end up with these soft little dumplings that soak up any sauce you choose. Pretty simple, right? In Italy, you gotta show off a purple gnocchi recipe with sauces that pop—like Gruyère cream or Parmesan cream, or even a bright saffron sauce. It's all about those bold colors and flavors, making a plate that's just fun to look at and eat. Seriously good.
You don't need to be a chef to whip up this homemade gnocchi. It's an easy gnocchi recipe that adds fresh excitement to classic Italian pasta nights. Throughout Italy, people put their own spin on purple potato gnocchi. Some keep it simple and vegetarian; others get all creative with toppings. Also, if you're looking for gluten-free gnocchi, this one's fantastic because purple potatoes have the perfect, moist texture that holds up without extra flour.
These potato dumplings are really really different at dinner parties or whenever you want to impress. The way the golden sauce mixes with the deep purple? Magical. And the creamy finish from those rich sauces just ties everything together. Everyone loves seeing something so colorful on their plate, and the taste is so so surprising—sweet, earthy, a bit fancy, but not complicated. With the right sauce, this purple gnocchi recipe brings both color and flavor to the table, making your Italian night unforgettable. Whether you're in the mood for something new or want to add a splash of color to your meal, purple sweet potato gnocchi offers a great experience for both the eyes and the taste buds alike.
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INGREDIENTS
- Ingredients for the Gnocchi
- Purple potatoes 2.2 lbs (1 kg)
- Type 00 flour 2 ½ cups (300 g)
- Eggs 1
- Fine salt to taste
- For the Gruyère Sauce
- Fresh liquid cream 2.1 cups (500 ml)
- Gruyere cheese 1 ½ cup (200 g)
- Nutmeg to taste
- White pepper to taste
- Fine salt to taste
How to prepare Purple potato gnocchi
To make the purple potato gnocchi, take the purple potatoes 1, wash them thoroughly, and boil them in salted water to taste 2: it will take about 30-40 minutes (time will be halved if you use a pressure cooker). Once cooked, drain and peel them while still hot 3.
Pass them through a food mill 4 and let the pulp fall into a bowl, where you can also add the sifted flour, the egg 5, and a pinch of salt. Knead everything with your hands directly in the bowl 6, until you get a homogeneous and firm dough.
With the dough obtained, form small logs 7 which you will need to cut into bite-sized pieces 8. Pass the gnocchi over the tines of a fork 9 or on a gnocchi board to create the characteristic ridges.
As you prepare them, place them on a slightly floured tray 10. Cover them with a clean kitchen towel and keep them in a cool place for at least 15 minutes. Meanwhile, focus on the Gruyère cream: grate the cheese 11, while pouring the cream into a saucepan 12 and heat it. Before it reaches a boil,
add the grated Gruyère 13. Mix well to melt it, then adjust with salt, pepper, and grate nutmeg to flavor. While the cream thickens over low heat, cook the gnocchi in a large pot: it will only take a few moments and the gnocchi will be ready when they float to the surface. Then drain them with a slotted spoon 14 and dress them with the Gruyère cream! Serve the purple potato gnocchi hot 15!