Recently, the co-op I participating in has been sending us home with loads of little purple majesty potatoes. Our house is not big on eating potatoes, so I wanted to try something a little different to take advantage of the gorgeous deep purple color.
I decided on purple gnocchi b/c I thought it would be fun and I’ve only ever made gnocchi one other time. As for the sauce, I’d had my tastebuds set on something with tarragon ever since I had some escargot in a tarragon sauce at a local Spanish tapas restaurant, Sangria. I had forgotten how lovely and lightly licorice-y the flavor of this herb was and thought it provided a perfect bright note in the midst of a rich, creamy sauce.
Now, gnocchi-making can be intimidating, but as far as pasta-making goes, it’s probably the easiest way to start b/c you don’t have to worry about rolling the dough out smoothly or any of the stuff that scares me about making pasta. One of these days I’m going to try it for you guys!
The gnocchi process takes a little time, but it’s actually quite fun once you get into it and I was enjoying myself so much I ended up making nearly 4lbs of gnocchi in one sitting. I might have a problem.
Basically, here are the steps:
- Tear up the cooked potatoes
- Add ricotta, cheese, spices and mix
- Add some flour to form the dough
- Roll it out, cut it up, fork it
- Boil it
- Sear it (optional)
My favorite part was cutting up the gnocchis, b/c honestly, they were just so cute looking. Little pillows of deliciousness!
I also learned that, though a potato ricer is very cool and can provide an excellent chest workout, a food processor is WAY faster and easier!
(I used half white/half purple b/c I didn’t have enough purple potatoes. You can see the gnocchi turned out a light lavender color. Next time, all purple!)
Here’s a quick vid on how to shape the gnocchi so you too may become obsessed with how cute they are:
Enjoy making some gnocchi!
- 3-4 lbs purple potatoes (you can sub some regular as well)
- ½ cup shreded/grated parmesan
- 1 cup ricotta cheese
- 1 tsp salt
- ½ tsp nutmeg
- 1 pot water with 1 TB salt
- 3 TB butter
- 1 onion diced
- 2-3 sprigs tarragon
- 1 lemon
- ½ cup white wine
- ½ cup cream
- ¾ cup chicken/veggie broth
- ½ tsp cinnamon
- Dash salt
- ½ tsp pepper
- Place your potatoes on a plate, cover with plastic wrap and microwave about 10-12 min until fork goes through
- Carefully cut in half and scoop out each potato into a food processor bowl
- Pulse the potatoes until broken up enough - 1 min. Don't over pulse it and turn it into mash!
- Add ricotta, parm, salt and mix together till combined
- Add ½ cup of flour at a time and knead with clean hands until dough forms
- Pinch off a hunk of dough and roll out into a snake on a well floured surface
- Cut into .5 -1 inch sections
- Using a fork, press some grooves into each gnocchi
- Repeat until done
- Heat up a medium sized pot of water with 1 TB salt til boiling
- Toss about 5-10 gnocchis in to cook (depending on how big a pot, you don't want to overdo it or they will stick together)
- Gnocchi are ready when they float to the top. Scoop out with a slotted spoon and place in a colander over a bowl to drain. Repeat til done.
- If you'd like to pan sear the gnocchi, just heat up some butter in a pan and sear to give it a crispy outside.
- For the sauce, sautee the diced onions in butter until softened (3 min)
- Add tarragon, lemon zest, juice of ½ lemmon, pepper, wine and cook another 3 min
- Add cream & cinnamon and stir to cook down some more
- Add some chicken broth to lighten up the sauce
- Taste and add more salt/pepper as needed
- Spoon over gnocchi to serve