Purple Potato Gnocchi
Recipe type: entree
  • 16 ounces purple potatoes
  • 1 egg
  • 1 cup flour (Preferably Italian “00”) and more for rolling
  • 1 ¼ teaspoon salt
  • 5 tablespoons unsalted butter
  • 3 skinned and smashed garlic cloves
  • 5 leaves, fresh sage
  • Parmigiano Reggiano for finish
  1. Skin the purple potatoes and drop into a large pot of boiling water for 25 minutes.
  2. Retrieve with a slotted spoon and set in food processor, (or food mill or potato ricer) and let cool for 5 minutes.
  3. Crush the potatoes in the food processor until the mix is smooth. Cool until the mix is room temperature.
  4. Place the egg in a large bowl and scramble with a fork add the salt and the potatoes.
  5. Add half the flour and knead with a spoon or a spatula gradually adding more flour until all is used. The dough should be smooth, soft and slightly sticky.
  6. While kneading the dough, boil water in a 5-quart pot. Do not add salt or the gnocchi will stick together.
  7. Roll the dough out on the counter into ½-inch diameter snake-like rolls.
  8. Cut every inch and toss the pieces in the flour. You can use the underside of a fork with the tines resting on the counter to roll each piece toward the end of the tines. This should produce gnocchi that have ridges on a convex side and a smooth concave side. (You may also use “Rigagnocchi, this is a small ridged board used to make ridges on pasta like garganelli.)
  9. While you are rolling the gnocchi, place the butter garlic and sage into a large saute pan to simmer on low. Stir to incorporate the flavors. The sauce is ready when the butter is light-golden, and the foam disappears.
  10. Keep warm and discard the garlic if you wish.
  11. When water is boiling, add the gnocchi 15-20 at a time. They will sink to the bottom but eventually float on top of the water.
  12. After all the gnocchi have floated, wait 20 seconds before taking out with a slotted spoon.
  13. Place the cooked gnocchi quickly on a towel to dry, (Water will ruin the sauce.) then into the warm garlic-sage sauce.
  14. Place the gnocchi into a bowl and top with the sauce and Grated Parmigiano Reggiano as well as the cooked sage leaves and serve hot.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/purple-potato-gnocchi