Vibrant Purple Potato Gnocchi
Experience the unique flavor and vibrant color of homemade purple potato gnocchi. Made from creamy purple potatoes, these soft, pillowy dumplings are paired with a simple sage-butter sauce that enhances their natural earthiness. Perfect as a stand-alone dish or an exquisite side, this recipe offers a delightful twist to classic Italian cuisine that’s sure to impress your guests.
ingredients
- 2 cups purple potatoes (around 1 lb)
- 1 cup all-purpose flour, plus extra for dusting
- 1 large egg
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 6 fresh sage leaves
- Parmesan cheese, for serving
steps
- 1.
Start by boiling the purple potatoes in salted water until tender, about 20 minutes. Drain and allow to cool slightly.
- 2.
Peel the potatoes and mash them in a bowl until smooth, ensuring there are no lumps.
- 3.
Sprinkle the flour and salt over the mashed potatoes, then add the egg. Combine until a dough forms.
- 4.
On a lightly floured surface, knead the dough gently until it's smooth and slightly sticky, adding more flour as necessary.
- 5.
Divide the dough into four equal pieces. Roll each piece into a long rope, about ¾ inch thick.
- 6.
Cut the ropes into 1-inch pieces. Use a fork to create ridges on each piece, which will help hold the sauce.
- 7.
Boil a large pot of salted water. Drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes.
- 8.
In a large skillet, melt the butter over medium heat. Add the sage leaves and sauté until the butter turns golden and the leaves crisp up.
- 9.
Add the cooked gnocchi to the skillet, tossing gently to coat. Serve warm with a sprinkle of Parmesan cheese.
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