Purple potato gnocchi with cheese sauce

Purple potato gnocchi are made in exactly the same way as traditional potato gnocchi. These are served with a great cheese sauce for the perfect gourmet family meal.

Purple potatoes taste very similar to a russet potato but are more moist which is why they are combined with a white potato. This will help for the perfect gnocchi dough.

The one major significant difference between purple potatoes and russet potatoes is the antioxidant content. Purple potatoes contain more than 4 times the amount. So, not only are they a healthy choice but also a very pretty one.

Ingredients – serves 4 – 6

300 grams white potatoes
700 grams sweet purple potatoes
300 grams all purpose flour or Tipo 00
1 egg
100 ml whole milk
100 grams mozzarella
100 grams Gorgonzola
200 grams Parmiggiano cheese
Salt

Preparation for gnocchi

Place the potatoes in a large pot and just cover with cold water. Boil the whole potatoes until they are soft, about 20-30 minutes.
While still warm, peel the potatoes and pass them through a food mill onto a clean pasta board.
Make a well in the center of the potatoes and sprinkle with the flour.
Place the egg and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes.
Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch.
Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel about 2.5cm thick. Cut across the dowel to form pellets about 2.5cm long.
Flick each pellet down the tines of a fork to form the traditional gnocchi shape.
Repeat with the remaining dough.