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Purple Potato Gnocchi

Posted by The Kim Six Fix on 9:25 PM in
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Awhile back I got purple potatoes on sale at the farmer's market with the intention of making roasted purple potatoes to wow the kids.  However, after surfing around Pinterest I got inspired to instead make Purple Potato Gnocchi. 
I knew that would make both my pasta loving husband and purple loving children happy (although I will confess that after boiling them, they turned more grey than purple, but you can't say I tried!)

I modified a regular potato gnocchi recipe from Food Network's Michael Chiarello.   
  • 3 purple potatoes and 2 russets (I would have used all purple if I had them)
  • 2 large egg yolks
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour, plus more for dusting board and dough
Instead of baking the potatoes, I microwaved them for about 8 minutes
I cooled, peeled, and chopped them so they would fit in my stand mixer's cheese grater. 
 I don't own a potato ricer as suggested in the original recipe plus that requires a little more muscle.
Using the largest grater attachement gave me the 'riced like' potatoes I was looking for
When you contrast the russets with the purple potatoes you can really see the difference.
 The kids integrated the remaining ingredients using a potato masher 
Using my hands I rolled the dough into a ball (it would be so much nicer if it had been all purple potatoes, since the white potoatoes made the dough a muddy color
I divided the dough into four and rolled it into 1/2-inch thick tubes and used a fork to mark them with the classic gnocchi dents
I cut them into segments and lightly dusted them with flour so they didn't stick together
Spread the gnocchi on a Silpat (or parchment) lined cookie sheet and allow them to dry for about 30 minutes. At this point you could freeze them for later, but I cooked the entire recipe immediately, by boiling them (in batches) in salted water.
After the gnocchi floated to the surface I gave them about another minute in the water (if I removed them immediately they were gummy.)  After draining, I tossed with marinara sauce and topped with some freshly grated parmesan.
Delish! 

The kids and husband enjoyed them (and the kids loved to help make them).  A nice alternative to plain pasta.  I don't know that I would make them all the time because they are a lot of work and make a pretty big mess, but as a special treat it was definitely doable. 
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