Purple Sweet Potato Gnocchi
There are just not enough purple foods out there, ammirite? When I discovered my local Whole Foods Market stocked organic Purple Stokes Sweet Potatoes I knew exactly what I wanted to do with them them…Purple Sweet Potato Gnocchi! Purple sweet potatoes are very versatile and provide many health benefits similar to their more common cousin, the red sweet potato.
Purple sweet potatoes can be eaten with skin on or off. There are more dense than plain sweet potatoes, so will require a longer cook time whether baked, boiled, or fried. And little fun foodie fact: don’t use in recipes that also use baking soda because the mix could turn the beautiful purple color into a gaggy green. Anthocyanin are pigments that give plants and other food like berries, black rice, etc. their vibrant purple, blue, or red color and it doesn’t play well with baking soda.
The color also means purple sweet potatoes are high in antioxidants, and they are a good source of vitamins B, C, they are high in fiber, and are a good source of potassium. Yay!
Gnocchi is so simple, inexpensive, and quick to make. Typically four key ingredients: flour, egg, salt, and potato (actually not even required). Of course, cheese, herbs, and the like can be added. These pretty little fluffy dumplings should be in every cook’s recipe box, purple or not! Let’s go!
Purple Sweet Potato Gnocchi
Ingredients
- ~2 lbs sweet potatoes
- 1 large egg slightly beaten
- 1+1/4 cup AP flour separated
- 2 tsp sea salt
Instructions
- Preheat oven to 400°.
- Wash and prick potatoes with a fork.
- Bake on a oven-safe tray for ~45 minutes or until soft.
- Allow potatoes to slightly cool. Carefully cut in half and scoop out flesh into a mixing bowl with a large spoon.
- Squeeze potatoes through a ricer [a must have kitchen tool IMO; see where to buy at bottom of blog post]. You can use a potato masher; however, you will not get the smooth, desired texture.
- Add egg to and salt to bowl.
- Add one cup flour and combine using spoon then hands.
- Add up to 1/4 cup flour, as needed, until a slightly firm, smooth dough is formed.
- Divide dough by eight and roll, forming 12 even "ropes."
- Cut "ropes" into 3/4ish" pieces.
- Roll each piece on the back of tines of a fork to form ridges, using a gnocci board, or simply use your finger to make a little dimple in each. 😉
- Carefully drop in heavily salted boiling water and cook until the pieces float OR freeze for later use (see instructions in notes below}.
- Serve with your favorite sauce and garnish. (This is a creamy butternut squash sauce. It's your kitchen. Maybe some brown butter sage? Or simple butter and parm toss?)
- Enjoy!
Notes
Please let me know what you think of Purple Sweet Potato Gnocchi in the comments. Always have fun in the kitchen!
FREEZE extras for a later meal in a flash!
Buy a potato ricer HERE.
