• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Purple Gnocchi in Lemon Cream Sauce

4 November, 2013 by Tara 3 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe - Print Recipe

purple gnocchi (9 of 9)Gnocchi is on my bucket list of foods to master someday. It has always intimidated me. I tried to make it a handful of times as a teenager and in college, but was never successful. The gnocchi would look ok, but fall apart once they hit the boiling water.

I received purple potatoes in my CSA box and thought it would be a great opportunity to try again. I even got a gnocchi board! They didn’t turn out nearly as beautiful as Manu’s, but they held together and had a wonderful texture. So light and airy! Definitely an improvement from my previous attempts.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

purple gnocchiIf you don’t have a Gnocchi Board, you can use a fork to create indentations in the gnocchi dough. I baked the potatoes to keep out as much moisture as possible. I served my gnocchi with a simple lemon cream sauce. Feel free to substitute with your favorite.

To keep the gnocchi from becoming dense, avoid overworking the dough. Combine the ingredients as little as possible.

purple gnocchi (8 of 9)

Purple Gnocchi in Lemon Cream Sauce

Gnocchi adapted from Manu’s Menu. Sauce adapted from The Encyclopedia of Sauces for Your Pasta

Print Pin

Purple Gnocchi in Lemon Cream Sauce

Course Main
Cuisine Italian
Keyword dumpling, gnocchi, Italian, Italy, potato
Prep Time 30 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour 20 minutes
Servings 4 Servings

Ingredients

  • 2.2 pounds (1 kg) purple potatoes
  • 1 cup (250 g) all purpose flour
  • 3/4 teaspoon salt
  • 1 egg

Lemon Cream Sauce:

  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 teaspoons lemon zest
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • pinch salt

Instructions

  • Preheat oven to 350 degrees Place potatoes on baking sheet and bake in preheated oven until fork tender, about 45 minutes. Set aside until cool enough to handle.
  • If using a potato ricer, add potatoes and mash into large bowl. Remove skins from ricer. Otherwise, peel skins and place potatoes in large bowl. Add flour and mash until smooth. Mix in salt, then egg, and knead together until dough comes together. If too sticky, slowly add a little flour until workable.
  • Divide dough into 8 equal pieces. Roll each piece into a long, 3/4 inch (2 cm) wide rope. Cut the rope into 1 inch (2 1/2 cm) pieces. Use your thumb to roll pieces on gnocchi board or fork to create indentations. Repeat with remaining dough.
  • Bring large pot of salted water to a boil.
  • While waiting for water to boil, mix together cream, butter, zest, parsley, Parmesan, and salt over medium heat in a small saucepan. Cook, stirring occasionally, until just below boiling and butter has melted. Reduce heat to low, stirring occasionally, to keep warm until gnocchi cooks.
  • Once pot of water has come to a boil, add gnocchi, a few at a time to not overcrowd, and cook just until they rise to surface. Remove with slotted spoon and serve immediately with lemon cream sauce.
  • Facebook
  • Twitter
  • Email

Filed Under: European, Pasta and Rice Tagged With: cream, dumpling, europe, European, gnocchi, Italian, Italy, lemon, pasta, potato, sauce

Previous Post: « Älplermagronen (Swiss Alpine Macaroni)
Next Post: Teriyaki Chicken Hand Rolls and Epcot International Food and Wine Festival 2013 »

Reader Interactions

Comments

  1. Lauren Everson

    4 November, 2013 at 9:18 am

    Way To Go!

    Reply
  2. Kammie

    5 November, 2013 at 8:27 am

    Ohh my, this must have been delightful. I LOVE gnocchi but I’m a bit scared to make them. I think I should just suck it up and make them already. Also I’ve never seen purple potatoes before (I know, I’m probably the only one that hasn’t) do they taste the same as regular potatoes?

    Reply
    • Tara

      6 November, 2013 at 10:53 am

      I have never seen them in our grocery store. I got them for the first time in my CSA box and jumped right to this recipe 🙂 Maybe in larger cities they may be more available. The taste is similar to russet potatoes. They just have an extra boost of antioxidants from the purple color.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,097 other subscribers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,097 other subscribers

Featured Recipes:

Cardamom Latte in two stone glasses with cardamom pods in the background.
Lavender Lemonade in two glasses garnished with lemon slices and rosemary.
Pastel de Queijo (Brazilian Cheese Pastry) pile on a white plate.

Privacy Policy

Copyright © 2022 Tara's Multicultural Table on the Foodie Pro Theme