Purple potato gnocchi with gorgonzola cream are a very easy and attractive dish to make, ideal for a holiday or a family Sunday. These gnocchi, naturally intense purple in color, are made with purple potatoes, a variety of potato with a flavor reminiscent of hazelnuts or chestnuts and many beneficial properties. The method to prepare them is the same as for more traditional gnocchi and in this recipe I dressed them with a gorgonzola, cream and Parmesan sauce, which enhanced their delicate flavor, finishing with chopped walnuts and pistachios for a crunchy note. If you prefer, you can simply dress them with butter and Parmesan or butter and sage, and in any case they’ll be delicious. For these I naturally used purple potatoes, and for the flour I used re-milled durum wheat semolina, which has good absorbing power and gives us wonderful gnocchi where the flavor and softness are not hidden by the flour. Ready to prepare purple potato gnocchi with gorgonzola cream together? Let’s go to the kitchen and you’ll see that with little effort you’ll make a great impression, but before rushing to the stove I remind you that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here), and that here you’ll find the recipe for Milk and flour gnocchi without potatoes and Water and flour gnocchi without potatoes.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make purple potato gnocchi with gorgonzola
- 2.2 lbs purple potatoes
- 2 3/8 cups re-milled durum wheat semolina
- 2 oz grated Parmesan cheese (for the gnocchi)
- 7 oz gorgonzola (for the sauce)
- 3/4 cup cooking cream (for the sauce)
- 2 oz grated Parmesan cheese (for the sauce)
- to taste black pepper
- to taste chopped walnuts (or pistachios)
- to taste salt
Tools
- Pot
- Bowl
- Gnocchi board
- Potato ricer
Steps to make purple potato gnocchi
Rinse the potatoes, place them in a pot and cover with water, add salt and cook; depending on size they may take 30–40 minutes.
Do the skewer test: pierce them and if soft they are cooked. Alternatively — and this is the method I recommend to obtain drier potatoes that absorb less flour — cook them in the microwave in a suitable steamer or in a bowl covered with plastic wrap with half a glass of water for 20 minutes.
Let the cooked potatoes rest for 10 minutes, then peel them, mash them while still hot with a potato ricer or vegetable mill and collect them in a bowl. Add 2 3/8 cups of semolina, salt and the grated cheese.
Work the mixture until you obtain a smooth, homogeneous and compact dough that is not sticky.
Divide the dough into four or five parts, dust the work surface with the remaining semolina, then form rolls about thumb-thick (about 1 inch) and cut them into pieces about 3/8 inch long.
Gnocchi are tasty even like this, but to make them perfect you should add one more step: ridge them with a gnocchi board or a fork.
Heat the cream almost to boiling, add the gorgonzola, the grated cheese, a pinch of salt and a pinch of pepper, stir until you obtain a smooth sauce and remove from the heat.
Drop the gnocchi into slightly salted boiling water, a few at a time, and wait a few minutes until they float to the surface.
Lift them out with a slotted spoon and transfer them to a large skillet, pour over the gorgonzola cream, toss gently over high heat and add a few tablespoons of the cooking water.
Turn off the heat, plate and sprinkle with the chopped walnuts and pistachios before serving.
Fresh gnocchi should be cooked as soon as possible; alternatively arrange them on a tray so they do not overlap and place them in the freezer. Once frozen you can put them in a freezer bag and keep them for a couple of months. To cook them, drop a few at a time into boiling water and wait until they float before removing them.
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