Purple Sweet Potato Gnocchi has a way of bringing people together. One chilly evening, I decided to try something new for dinner, hoping to create a cozy meal for my family. The idea of making gnocchi with vibrant purple sweet potatoes felt exciting and creative. As the steam rose from the pot, the gnocchi’s stunning color lit up the kitchen, and soon, we were all gathered around the table, ready to enjoy every bite of this comforting dish. That night, Purple Sweet Potato Gnocchi turned an ordinary evening into a memorable one.
A Recipe That’s Easy and Fun
Making Purple Sweet Potato Gnocchi is surprisingly simple and fun. It starts with roasting purple sweet potatoes until they’re soft and sweet. Once cooled, the potatoes are mashed and mixed with flour, a touch of salt, and an egg to create a soft dough. Rolling the dough into long ropes and cutting them into bite-sized pieces is the best part—it feels almost like playing with clay. Each gnocchi gets a quick press with a fork to create its signature ridges, ready to hold onto delicious sauces.
A Feast for the Eyes and the Palate
Cooking Purple Sweet Potato Gnocchi transforms the kitchen into a lively space filled with color and aroma. When the gnocchi hits boiling water, they float to the top like little purple clouds, signaling they’re ready. Tossed in a brown butter sage sauce, the earthy sweetness of the purple sweet potato is perfectly balanced by the nutty, aromatic flavors. The dish is as beautiful to look at as it is satisfying to eat, with its deep purple hues and specks of golden sage leaves.
A Meal That Brings Joy
Every time I make Purple Sweet Potato Gnocchi, it’s more than just a meal; it’s a celebration of color, flavor, and togetherness. Whether I’m serving it to friends at a dinner party or making it for myself on a quiet evening, it feels like a small act of love and creativity. The vibrant purple color always sparks conversation, and the taste leaves everyone reaching for seconds. It’s a dish that reminds me of how joyful cooking and sharing food can be.
Table of Contents
Chef’s Notes- Purple Sweet Potato Gnocchi
- Choose the Right Sweet Potatoes: Use purple sweet potatoes for their vibrant color and subtly sweet flavor. Regular sweet potatoes can be substituted but will alter the dish’s appearance.
- Rice the Potatoes Warm: Ricing the sweet potatoes while still warm ensures a smooth, lump-free texture, making the dough easier to handle.
- Avoid Overworking the Dough: Overkneading the dough can make the gnocchi dense and chewy. Mix just until the flour is incorporated.
- Test a Few First: Before cooking all the gnocchi, boil a small batch to ensure the dough holds its shape and adjust the flour if necessary.
- Customize the Sauce: The gorgonzola sage sauce pairs beautifully with the gnocchi, but a brown butter sauce or a simple marinara can also be used for variety.
- Work Quickly with the Dough: Purple sweet potatoes can release moisture as they sit, so form the gnocchi promptly after mixing to maintain the correct texture.
- Freeze for Later: Lay uncooked gnocchi on a parchment-lined tray and freeze. Once frozen, transfer to a freezer bag for up to 3 months. Cook from frozen to prevent sticking.
- Toast Pine Nuts with Care: Keep an eye on the pine nuts while toasting—they can burn quickly. Stir constantly for even toasting.
- Experiment with Shapes: If ridging each gnocchi with a fork feels tedious, keep them plain; they’ll still taste amazing.
Purple Sweet Potato Gnocchi
4
servings40
minutes50
minutes600
kcal1
hour30
minutesIt’s time to elevate your pasta nights with this stunning Purple Sweet Potato Gnocchi! Bursting with vibrant color and fluffy texture, these homemade dumplings are incredibly simple, requiring just two ingredients. Tossed in a rich butter gorgonzola sage sauce, sprinkled with toasted pine nuts and Parmigiano, they create an unforgettable flavor combination. Perfect for a cozy date night or impressing guests, this recipe combines traditional Italian techniques with a modern twist. Let the beautiful hues and delicious taste of this purple delight brighten up your dinner table!
Ingredients
- Gnocchi Ingredients
2 pounds purple sweet potatoes
2 cups 00 flour plus extra for dusting
- Sauce Ingredients
2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
⅔ cup crumbled gorgonzola cheese
8 fresh sage leaves
2 tablespoons pine nuts
Parmigiano cheese for garnish
- Alternative Ingredients:
Gorgonzola cheese can be substituted with goat cheese or blue cheese.
Pine nuts can be replaced with chopped walnuts or pecans.
Unsalted butter can be substituted with olive oil for a dairy-free option.
Parmigiano can be replaced with nutritional yeast or a dairy-free cheese alternative.
Directions
- **Boiling Potatoes** – Begin by placing the purple sweet potatoes with their skins on into a large pot filled with cold water. Bring to a simmer over medium heat and cook for approximately 35-40 minutes, or until the potatoes are fork-tender.
- **Preparing the Potatoes** – Once cooked, drain the potatoes and allow them to cool just enough to handle. Peel the sweet potatoes while they are still warm to ensure easy removal without burning.
- **Ricing the Potatoes** – Using a potato ricer, mash the peeled sweet potatoes directly onto a clean, floured surface. Repeat until all potatoes are riced, ensuring a smooth and lump-free texture.
- **Making the Gnocchi** – Lightly dust the riced potatoes with additional flour. Gently combine the ingredients, handling the dough delicately to keep the gnocchi light and airy.
- **Shaping the Gnocchi** – Roll the dough into long, thin ropes and cut into bite-sized pieces. Optionally, use a fork to create ridges on each gnocchi for better sauce adherence.
- **Cooking the Gnocchi** – Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, indicating they are done, which takes about 2-3 minutes.
- **Preparing the Sauce** – In a separate pan, heat the extra virgin olive oil over medium heat. Add the butter and allow it to melt, then add the sage leaves and pine nuts, toasting them lightly.
- **Combining Gnocchi and Sauce** – Gently toss the cooked gnocchi in the sage butter sauce, ensuring each piece is well-coated.
- **Serving** – Plate the gnocchi and garnish with crumbled gorgonzola cheese and freshly grated parmigiano. Serve immediately for the best flavor and texture.
Equipment
- cutting board
- chef’s knife
- Mixing bowls
- measuring cups and spoons
Notes
- To achieve pillowy light gnocchi, handle the dough gently and avoid overworking it. Ensure the sweet potatoes are thoroughly cooked and well-mashed for the best texture. For added flavor, consider incorporating a pinch of nutmeg into the gnocchi dough. Pair this dish with a simple green salad or steamed vegetables to complete the meal. Leftover gnocchi can be stored in the freezer and reheated by sautéing until crispy for a delightful variation.
Nutrition Facts
- Calories: 600kcal
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 500mg
- Potassium: 700mg
- Carbohydrates: 80g
- Fiber: 6g
- Sugar: 5g
- Protein: 18g
- Vitamin A: 10IU
- Vitamin C: 3mg
- Calcium: 200mg
- Iron: 4mg
FAQ- Purple Sweet Potato Gnocchi
Can I make this recipe gluten-free?
Yes, you can substitute the 00 flour with a gluten-free all-purpose flour blend. Adjust the amount as gluten-free flours absorb liquid differently.
How do I know if my dough has the right consistency?
The dough should be soft but not sticky. If it’s too sticky, gradually add a little more flour until it’s easier to handle.
Can I use regular potatoes instead of sweet potatoes?
Yes, but the flavor and color will differ. Choose a starchy variety like russet or Yukon Gold for the best results.
What can I do if my gnocchi are falling apart in the water?
This typically means the dough is too soft. Add a bit more flour to the remaining dough, mix gently, and try again.
What side dishes pair well with this dish?
A simple green salad with a light vinaigrette or steamed vegetables like asparagus or green beans complements the richness of the gnocchi. Garlic bread is also a great addition for a complete meal.
