Purple gnocchi

We may use purple potatoes for many recipes including baked chips accompanied by a vegetable mayonnaise, they were very good, but today the recipe is for purple gnocchi. To be seasoned as you like, maybe playing with color contrasts, or leaving them to the simple scent of lemon and sage.



♥ 800 g purple potatoes

♥ about 200 g wholemeal flour

♥ sea salt



Boil the potatoes and when cooked remove from heat and peel them still warm. Then, pass them in the potato masher in a bowl. Add a pinch of salt and gradually pour the flour mixing.

When the mixture reaches a firm and soft texture is ready, the test for the right consistency is to roll one gnocco with a fork, it must remain intact and compact.

Leave the mixture to rest for 30 minutes in air. After this time, flour the work surface, create small strings by hand and then cut them into little cubes with a knife; let them rest for another 30 minutes before cooking. Cook in salted water and drain them when they surface.