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

  1. 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.
  2. While still warm, peel the potatoes and pass them through a food mill onto a clean pasta board.
  3. Make a well in the center of the potatoes and sprinkle with the flour.
  4. Place the egg and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes.
  5. 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.
  6. 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.
  7. Flick each pellet down the tines of a fork to form the traditional gnocchi shape.
  8. Repeat with the remaining dough.

Preparation for the sauce

  1. In a saucepan, heat the olive oil over low heat.
  2. Add the milk, mozzarella and all the cheese you have chosen to put in.
  3. You can also add a bit of nutmeg.
  4. Make sure everything melts properly.
  5. As soon as ready, put on top of the ghocchi.

From Chef Salvatore Cuomo

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