Metric:
Gnocchi:
700gr Sweet Purple Potatos
300gr Flour
300gr White Potatos
200gr Parmiggiano Cheese
( or any other Italian Dry Cheese )
1 Mozzarella Cheese
100gr Gorgonzola Cheese
( or Blue Cheese )
100ml Milk
1 Egg
Salt
Nutmeg
( Optional )
Purple Gnocchi with Cheese Sauce Recipe
Recipes > Italian Recipes > Italian First Course Recipes > Italian Gnocchi Recipes
TRADITIONAL ITALIAN RECIPE: I got my hands on a purple sweet potato! Here where I live it is super easy to find them. They are considered to be Super Vegetables for the huge amount of nutrients it contains.
Orange fleshed sweet potatoes are praised for being one of the best sources for beta-carotene ( the precursor to Vitamin A ). But what about purple sweet potatoes? Their purple color is caused by anthocyanins which have important antioxidant and anti-inflammatory properties. But no matter the color, sweet potatoes contribute greatly towards your daily intake of Vitamin A and antioxidants. Totally nutritious and delicious!
Obviously, I do not expect you to find your own personal purple sweet potato grower but you can most definitely make these gnocchi with a regular sweet potato. I am not aware of any taste difference, but my color preference is most definitely biased.
However, when trying to decide what kind of sauce to make with these gnocchi I was perplexed. At first I thought of a pancetta butter sauce, but let's be honest Pancetta is not healthy at all. Nor Cheese, but between the two, Cheese is way better.
This recipe is so easy too. It only took me about triple the time it will take you because I had to photograph and I wanted to get some shots of the process too. My camera ended up with some purple “clothes” by the end, but it was worth it!
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
Gnocchi: ( Full Recipe Here )
01 - Place the Potatoes in a large pot and just cover with cold water. Boil the whole Potatoes until they are soft, about 20-30 minutes.
02 - While still warm, peel and pass them through a food mill onto a clean pasta board.
03 - Make a well in the center of the Potatoes and sprinkle with the Flour.
04 - Place the Egg and Salt in the center of the well and, using a fork, stir the Egg into the Flour and Potatoes.
05 - Bring the Dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the Dough is dry to the touch.
06 - Cut a tennis-ball sized hunk of Dough off the main ball and roll it into a dowel about 2.5cm / 1in thick.
07 - Cut across the dowel to form pellets about 2.5cm / 1in long.
08 - Flick each pellet down the tines of a fork to form the traditional Gnocchi shape.
09 - Repeat with the remaining Dough.
For the Sauce:
10 - In a saucepan, heat the Olive Oil over low heat.
11 - Add the Milk, Mozzarella and all the Cheese you have chosen to put in.
12 - You can also add a bit of Nutmeg.
13 - Make sure everything melts properly.
14 - As soon as ready, put on top of the Gnocchi.
Notes:
- Quantities of Cheese can change. Put as much as you like!
- 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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