The PURPLE POTATO GNOCCHI WITH SAUSAGE AND LEEK are a tasty and colorful dish, perfect for bringing a touch of elegance to the table. Gnocchi made with purple potatoes are soft and slightly sweet, with a characteristic vivid color. Crumbled sausage is browned until golden, providing a savory and pronounced note that pairs perfectly with the delicacy of the gnocchi. The leek, meanwhile, adds a sweet and aromatic nuance, completing the dish with a delicate and refined touch.
The combination of these ingredients creates a perfect balance of flavors and makes this dish suitable as a first course even for special occasions, when you want to combine deliciousness and beauty and — why not? — a touch of innovation.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs purple potatoes
- 1 1/2 cups all-purpose flour (plus more if needed)
- to taste nutmeg
- to taste salt
- 3 pork sausages
- 1 leek (medium)
- to taste extra virgin olive oil
- Half glass white wine
- to taste salt
- 2 oz Parmesan cheese
Tools
- 2 Pots
- 1 Bowl
- 1 Pan
- 1 Gnocchi board
- 1 Work surface
Steps
To prepare the PURPLE POTATO GNOCCHI, first cook the potatoes. Boil them in salted cold water with their skins on until they are tender when pierced with a fork.
Drain them and, while still hot, press them through a potato ricer. Add a pinch of salt and a grating of nutmeg.
Begin working the potatoes while they are warm with the flour, adding more as the dough requires.Then work the dough with your hands until you obtain a homogeneous, compact dough.
It is important not to overdo the flour, otherwise once cooked the gnocchi may become gummy and taste too floury.
Let the dough rest for a few minutes, then roll out into many sausage-shaped logs and form the gnocchi. Roll the little dumplings over the gnocchi board or the tines of a floured fork to get the characteristic shape and ridges.Arrange the prepared potato gnocchi on a floured cutting board or tray, making sure they are well spaced from each other.
Trim and wash the leek, slice it into not-too-thin rounds and set aside.
In a pan, add a drizzle of olive oil and brown the crumbled sausages. Deglaze with the white wine and, once the alcohol has evaporated, add the leek.Season lightly with salt and let cook for 10 minutes, adding one or two ladles of water as needed.
Cook the gnocchi in plenty of boiling salted water. As soon as they come to the surface, drain them, add them to the sauce along with a splash of their cooking water.
Add the Parmesan and toss until you create a creamy coating that envelopes them.
Plate the purple potato gnocchi with sausage and leek and enjoy them while hot.
