Purple Gnocchi Recipe

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TRADITIONAL ITALIAN RECIPE: Simple and satisfying these Italian Purple Sweet Potato Gnocchi requie only 4 ingredients, just like nonna used to make them.

If this is your first time with Gnocchi, keep in mind they basically are italian Dumplings. Pillowy and tender potato Gnocchi that goes well with all kind of sauce: tomato, pesto, cheese... you name it. You can make Gnocchi with all kind of flours and all kind of potatoes, but there is something unique when you make them with Purple Sweet Potatoes.

Purple sweet potatoes have a slight flouy texture and unique flovor very similar to chestnuts. Rich of anthocyanins, they are incrdibly beneficial to our body.

 

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Skill Level:	Time: 1 Hour
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Boil the Potatoes in their skins, without their skins or chopped.

 

 

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02 - After about 25 minutes turn the heat off and tip them into a colander to drain.

 

03 - While still hot peel off the skin.

04 - Pass the Potatoes through a potato ricer.

 

 

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05- Let the mash cool slightly, sprinkle over the Flour, add 2 generous pinches of Salt, pour in the Egg. Mix it together. After a minute or two it will form into a Dough. Knead lightly. When it reaches a pliable consistency, it's ready.

 

06 - Sprinkle the surface with Flour. Slice a fist-sized piece from the Dough ball and roll out into lengths that are about 3cm / 1.1in thick.

07 - Use a knife to cut off 2cm / 0.8in pieces off the roll.

 

 

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08 - You can either leave the Gnocchi smooth or give the classic gnocchi-shape by pressing the Gnocchi against the prong of a fork and rolling it off.

 

 

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09 - Place the Gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.

 

10 - Boil some water in large and deep pan. Add some Salt.

 

11 - When the Gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water and transfer them inside the saucepan containing the sauce of your liking and gently stir to mix. Serve immediately.

Notes:

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- The size of the Gnocchi can vary as desired.

 

- You can leave them as they are, even without the lines.

 

- Sprinkle some Flour on and put them in the frige for 24 hours. Remember, Gnocchi contain Eggs, so the sooner you eat them, the better.

 

 

 

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Written by: Uncut Recipes

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