Purple potato gnocchi


for the gnocchi
• 500 gr of peeled potatoes
• organic flour
• semolina flour (to dry)
• a pinch of salt
for the butter sauce (2 portions)
• 30 grams of salted butter
• 1 clove of garlic
• 1 tablespoon chopped chives


Boil peeled potatoes, when they are cooked, dry and mash it.
After potatoes are no more warm mix with organic flour and knead non too much because potatoes are moist and they might sticky too much the dough.
Made little stripes and cut it in 1-1 and 1/2 lenght each for made gnocchi. Sprinkle with semolina flour and dry it in a wet place for at least 1 day.
Cook purple gnocchi in a hot pan with a spoon of butter and move continuosly for cook every side.
In the meanwhile in a pot melt salted butter and garlic clove together with a low flame, mix for a couple of minutes and add chopped chives, cook for another minute and season already cooked gnocchi. Serve immediately


cucina&cantina's picture

What do you think about my recipe?

willy's picture

turned out pretty well! instructions were confusing


searched for a long period the purple potatoes, very rare there in Italy. A friend of mine (@ValeDagata) helped me in my mission!! My violette potatoes come from France and also my cat was happy, the packaging became his new bed!
How you can see, I prepared both version traditional gnocchi with floury potatoes and purple version, to make a very fancy dish!
I dress this gnocchi with a very tasty butter sauce that i tasted this winter in London with lobster, then I found very versatile in different recipes.


Wednesday, May 23, 2012 - 5:44am


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