If you’re looking for color in your dishes in addition to flavor, then you absolutely must prepare these purple potato gnocchi with gorgonzola.
The base preparation is the classic method for gnocchi, but for the dough, you use a particular variety of potatoes, the vitelotte, characterized by their intense purple color.
As always, for the preparation of gnocchi, I prefer not to use eggs but simply the puree of potatoes and flour kneaded together to form a solid dough from which to make the gnocchi.
The sauce made with sweet gorgonzola is prepared in the time it takes to cook the gnocchi, after which you just have to serve the dish and amaze your guests.
Take a minute now to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs purple potatoes
- 1.75 cups all-purpose flour
- to taste salt
- 7 oz gorgonzola (sweet)
- 0.5 cup milk
- to taste grated Parmesan cheese
- A few leaves sage
Tools
- 1 Pot
- 1 Potato Masher
- 1 Bowl
- 1 Gnocchi Board
- 1 Pan
- 1 Metal Scraper
- 1 Slotted Spoon
Steps
To prepare the purple potato gnocchi with gorgonzola, start by thoroughly washing the potatoes and boiling them in salted water in a large pot.
Once the potatoes are cooked, drain them and let them cool before peeling them.
Then pass them through a potato masher and gather the puree in a bowl where you will add the flour gradually. The amount of flour needed is variable and depends on how moist and warm the potatoes are.
When you have obtained a solid and homogeneous dough that no longer sticks, divide it into logs as thick as a finger and, with the help of a scraper, cut each log into 0.8-inch pieces. Roll the purple potato gnocchi over a lightly floured gnocchi board.
Bring salted water to a boil for cooking the gnocchi and in the meantime, melt the gorgonzola in a little bit of milk in a pan.
Cook the gnocchi and as they float to the surface, remove them with a slotted spoon and transfer them to the pan with the gorgonzola cream.
Add a few sage leaves for aroma and toss the purple potato gnocchi, also adding some grated cheese.
All that’s left to do is plate and enjoy your purple potato gnocchi with gorgonzola while they are still steaming 😏.
