This seemingly laborious recipe is actually easy and quick.
It’s a tasty and colorful variant that instantly brings joy! Not only will it add a touch of color to your plate, but it will win you over with its delicate and refined taste.
Perfect for a special dinner or to impress your guests with something different.
If you like gnocchi, it’s a great alternative to the classic potato version! 😊💕
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 40 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1 lb potatoes
- 2 3/4 cups flour
- 14 oz purple cabbage
- salt to taste
- 1 egg
- 1 oz gorgonzola
- 2 oz emmenthal
- 2 oz fontina
- 3/4 oz parmesan
- 1/2 cup milk
Steps
How to prepare purple gnocchi:
Peel the potatoes and boil them (I cut them to save time, but you can also cook them whole with the skin on and peel them later.)
Boil the purple cabbage leaves too
Drain and chop the cabbage in a mixer.
Mash the potatoes with a potato masher
Place the cabbage, potatoes, flour, salt, and egg on a work surface.
Mix until combined.
Cut into small parts and make logs about 1/2 inch in diameter.
Cut the logs every inch to make the gnocchi.
In a small pot, heat half a cup of milk with the gorgonzola
Grate the emmenthal with the fontina and add them to the parmesan.
Melt all the cheese in the hot milk.
Cook the gnocchi in boiling salted water with a drop of oil.
When they are ready, they will float to the surface! 😀
