Purple Potato Gnocchi With Ricotta Recipe

Cooking Directions

• STEP 1.Start by boiling the purple potatoes until they are fork-tender. Drain and let them cool slightly before peeling and mashing them.
• STEP 2.In a large bowl, combine the mashed potatoes, ricotta cheese, egg, grated Parmesan cheese, salt, and pepper. Mix until well combined.
• STEP 3.Gradually add the flour to the potato mixture, stirring until a soft dough forms. Be careful not to overmix.
• STEP 4.Divide the dough into small portions and roll each portion into a long rope. Cut the rope into small pieces and gently press each piece with a fork to create ridges.
• STEP 5.Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, then remove them with a slotted spoon and transfer to a plate.
• STEP 6.Serve the purple potato gnocchi with your favorite sauce, such as marinara or pesto. Garnish with fresh herbs and grated Parmesan cheese, if desired.
• STEP 7.Enjoy the gnocchi immediately, or store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply boil them for a few minutes until heated through.

Cooking Tips

• Use starchy purple potatoes for the best texture and flavor.
• Be gentle when mixing the dough to avoid making the gnocchi tough.
• To create the ridges on the gnocchi, press them gently with a fork.
• Cook the gnocchi in batches to prevent overcrowding in the pot.
• Serve the gnocchi with a sauce that complements the flavors, such as a creamy tomato sauce or a simple brown butter sage sauce.

Storage and Serving

• Serve the purple potato gnocchi immediately for the best taste and texture.
• If storing, place the cooked gnocchi in an airtight container and refrigerate for up to 2 days.
• To reheat, simply boil the gnocchi for a few minutes until heated through.
• Garnish the gnocchi with fresh herbs and grated Parmesan cheese for added flavor.