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Author Notes: My mom sent me some purple potatoes from the family's garden and I decided to get crazy. —verysmallanna
Serves 2-3 (depending on how hungry you are)
pound purple potatoes
large egg, lightly beaten
cup AP flour
- Scrub the potatoes well and cut them into halves. Place in a pot of cold water and bring to a boil.
- Once the potatoes are tender, remove them from the water and quickly slip off their skins. Mash thoroughly while still hot and spread the mash out slightly so it cools.
- Once the potato mash is still slightly warm but not hot, make a well in the center and add the egg. Sprinkle with 3/4 of the flour and use a bench scraper to scrape the potato edges into the eggy middle. If the dough is very sticky gradually add more flour until it is a cohesive, delicate dough.
- Divide the dough into fourths and roll each piece into a log about 1/2" thick. Cut into 3/4" pieces and roll each piece on the tines of a fork to get the classic gnocchi shape.
- Bring some salted water to a boil. Drop the gnocchi in about ten at a time. When they float to the surface, count to ten, then remove them with a large slotted spoon or spider to a serving plate. Once all the gnocchi is cooked, pour on a sauce of your choice (I used a fresh homemade tomato sauce) and top with basil chiffonade and freshly grated Parmesan cheese.