I love gnocchi and I enjoy experimenting with new techniques, so this time I tried to make them purple. But making them with purple potatoes would have been too simple, so I tried with purple cabbage. I put the leaves in the dehydrator, removing the stems, and once dried, I blended them in the mixer, obtaining a jar of purple powder that I used in the dough for these delicious Purple Gnocchi Cacio e Pepe.
Other gnocchi recipes by clicking on the links below
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Fall
- Energy 372.58 (Kcal)
- Carbohydrates 51.78 (g) of which sugars 2.19 (g)
- Proteins 11.33 (g)
- Fat 14.70 (g) of which saturated 8.48 (g)of which unsaturated 4.35 (g)
- Fibers 7.16 (g)
- Sodium 914.27 (mg)
Indicative values for a portion of 243 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 0.35 oz purple cabbage (dried purple cabbage powder)
- 1.32 lbs red potatoes
- 1.25 cups flour
- 0.25 cups semolina (for the work surface)
- 1 egg
- 0.07 oz fine salt
- 1.41 oz butter
- 1.76 oz Pecorino Romano (grated)
- to taste black peppercorns (ground)
Tools
The recipe contains IconA Affiliate links
- Work Surface
- Potato Ricer
- Bowl
- Metal Cutter
- Food Scale
Steps
Boil the potatoes with the skin on. Once cooked, peel them while still hot and pass them through the potato ricer, collecting everything in a bowl. In a small bowl, dilute the purple cabbage powder with the egg and salt and add them to the mashed potatoes. Quickly knead until a dough ball is formed.
Sprinkle the work surface with semolina and start forming the gnocchi by rolling out thin logs and cutting them into pieces. Pass them on a gnocchi board or the tines of a fork and place them on the board. Bring water to a boil in a shallow wide pot, add salt, and drop in the gnocchi in two batches. Scoop them out as soon as they float to the top.
Keep them warm in a pan and after cooking, add the butter and the prepared cream made with grated Pecorino, pepper, and gnocchi cooking water. Pour the cream over and mix by stirring or tossing the pan. Serve the Purple Gnocchi Cacio e Pepe piping hot.
