Purple potato gnocchi 

Purple potato gnocchi are a delicious basic preparation, variant of classic potato gnocchi! In this case, purple potatoes are used, a tuber in which anthocyanins are present that not only give a beautiful violet color to the skin and pulp; But they are rich in anti-inflammatory and antioxidant properties. Just a little flour, a small percentage of eggs (which you can also omit) and some tricks; and you will get purple dumplings with a soft texture and tender to the bite, with a bright color even after cooking, a sweet and delicate taste! perfect to season as desired!

Also in this case it is a very easy preparation. Time to blanch the purple potatoes, mash them, mix with the other ingredients and the dough is ready to work! The secret is always the same, let the puree cool well, so that the base absorbs as little flour as possible! Some time available to make the morsels and they are ready to cook! Perfect as a first course on Sundays, Thursdays and the most special occasions, for lunch or dinner; to be seasoned from the classic Bolognese sauce, with béchamel sauce but they are also delicious Sorrentina! In this case butter, sage and sautéed asparagus tips! excellent alternative to pasta with asparagus!

INGREDIENTS

500 gr of purple potatoes weighed with the skin

120 – 130 gr of flour + a little to give the shape

2 tablespoons beaten egg (about 1/2 egg)

PROCEDURE

First of all follow the step by step procedure that you find in POTATO GNOCCHI. As you can see the ingredients are identical, only the use of purple potatoes changes. Attention, being the purple potatoes more floury, it is possible that less flour is needed, which is why add it a little bit, just as indicated in the basic version. Here are the purple potato gnocchi ready to cook: Finally you can keep them in the air for 4 – 5 h, then it is better to put them directly in trays and freeze them, once hard, you can put them in space-saving plastic bags and then cook directly in boiling water. They are ready when they rise to the surface. Then drain them directly into a pan where there is the seasoning. In my case I sautéed aspargi in a pan with butter, sage and marjoram. Purple Gnocchi are delicious!