Purple potato gnocchi with Parmesan cream, a recipe that’s beautiful to look at and especially delicious.
I made them for a special occasion, the arrival of someone from another continent I hadn’t seen in about ten years.
I wanted to go all out 🙂 in the presentation and served them with Parmesan chips, a tomato petal, and dressed the plate with saffron powder.
The dish, if you stick to just making the gnocchi, is really easy to make and also quite quick.
The purple color of these potatoes is not the result of some experiment but is due to anthocyanins, which are coloring molecules in the flavonoid group, and they also have good antioxidant properties.
So let’s not waste any time and prepare these purple potato gnocchi with Parmesan cream together, oh boy, they’re good.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.3 lbs purple potatoes
- 3/4 cup all-purpose flour (approximately)
- to taste salt
- 1 egg
- 1 1/4 cups heavy cream
- 1 3/4 oz Parmesan Reggiano DOP (grated)
- to taste salt
- 2 oz grated Parmesan
- to taste pepper (optional)
- 1 tomato
- to taste ice
- 1 Potato Masher
- 1 Potato Masher
- 3 Pans
Steps
Wash the purple potatoes under running water.
Boil the potatoes in a pot with plenty of salted water for about 30 minutes, use a fork to check the right cooking.
Drain them, peel them, and then use a food mill or potato masher.
On a floured surface, form cylinders about 0.6 inches wide and cut them into pieces about 0.8 inches long.
Place the gnocchi on a floured plate.
Cook them in plenty of salted boiling water and drain them as soon as they float to the surface.
While the gnocchi are cooking, prepare the Parmesan Reggiano cream.
Put cream and Parmesan Reggiano in a small saucepan, bring to a boil and let it thicken, about 5 minutes from when it starts boiling.Use the cream to dress your gnocchi.
In a hot baking pan, form discs using grated Parmesan to which you will have added pepper (optional).
Cook one side until golden brown, use a silicone ladle to turn.
Let cool and use to decorate the dish.My advice is to prepare the chips first.
With one tomato, we will get the 4 petals needed to decorate the 4 plates. Take the tomato, and with the help of a knife, make an X incision.
Dip the tomato in a bowl of boiling water and then in a bowl with ice water.
Retrieve the tomato, remove the skin, and place it on a sheet of parchment paper.
Dry with paper towels and fry for two minutes.
Use to decorate your dish of purple potato gnocchi with Parmesan cream.
Storage
Uncooked, they can be stored in the fridge for a maximum of 12 hours placed on a tray, floured and covered with a cloth.
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FAQ (Questions and Answers)
Can they be frozen?
Of course, making sure to place them on a tray well spaced out and then, once frozen, put them in a suitable bag.
Can the dish be made vegan?
Sure, you can simply dress them with olive oil and sage or with a small sauce of fresh cherry tomatoes.
What type of Parmesan to use for the cream?
My advice is to use a Parmesan that is not too aged.
