Purple Potato Gnocchi
Impress your sweetheart this Valentine's day with these adorable heart shaped purple gnocchi made using Idaho® purple potatoes!
Tasty Team
93% would make again
Total Time
50 minutes
50 min
Prep Time
40 minutes
40 min
Cook Time
10 minutes
10 min
Total Time
50 minutes
50 min
Prep Time
40 minutes
40 min
Cook Time
10 minutes
10 min
Ingredients
for 4 servings
- 1000 g Idaho® purple potatoes (1000 g)
- 300 g “00” flour (300 g), plus more if needed
- 1 medium egg, beaten
- a pinch of sea salt
- 2 tablespoons semolina flour, for dusting
Nutrition Info
- Calories 39
- Fat 1g
- Carbs 3g
- Fiber 0g
- Sugar 0g
- Protein 2g
Estimated values based on one serving size.
Preparation
- In a medium pot over high heat, bring unpeeled potatoes to a boil. Cook until fork-tender, 20–30 minutes.
- Once cooked, peel the potatoes. Press them through a ricer with a fine disk. Spread the riced potato onto a clean work surface, forming an even layer, and season with a pinch of salt.
- Make a well in the center. Add the egg, and mix until combined. Add half of the flour, and gently knead, incorporating the remaining flour gradually, until the dough reaches a soft, compact consistency.
- Roll the dough out to about ¼ inch thick, then use heart-shaped cookie cutters to cut out the gnocchi.
- Place the cut gnocchi on a well-floured baking tray. Repeat with the remaining dough.
- Cook the gnocchi in lightly salted, softly boiling water for 1–2 minutes, until they float to the surface.
- Remove with a slotted spoon. Toss with your favorite sauce, and serve warm.
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