Purple Potato Gnocchi with Gruyère Cream Sauce Recipe
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Purple potatoes | 1 kg |
| All-purpose flour (00 flour) | 300 g |
| Eggs | 1 |
| Salt | to taste |
| Fresh cream (liquid) | 500 ml |
| Gruyère cheese | 200 g |
| Nutmeg | to taste |
| White pepper | to taste |
| Salt | to taste |
Instructions
Step 1: Preparing the Purple Potatoes
Start by thoroughly washing the purple potatoes to remove any dirt. Once clean, place them in a pot of salted boiling water. Cook the potatoes until they are tender when pierced with a fork, which should take about 20-25 minutes, depending on the size of the potatoes.
Step 2: Creating the Gnocchi Dough
Once the potatoes are fully cooked and soft, drain them and allow them to cool slightly. Peel the potatoes while they are still warm, then pass them through a potato ricer or food mill to create a smooth, lump-free mash.
Transfer the mashed potatoes to a clean surface or a large mixing bowl. Add the all-purpose flour, the egg, and a pinch of salt to the mashed potatoes. Gently combine the ingredients to form a dough. Be careful not to overwork the dough, as it can become tough. Once everything is well combined, knead the dough for about 2-3 minutes, just until smooth.
Step 3: Shaping the Gnocchi
Divide the dough into small portions. Roll each portion into long, even ropes about 1-2 cm in diameter. Using a sharp knife, cut the ropes into bite-sized pieces, approximately 2 cm long.
Next, take each piece and gently roll it on the back of a fork to create the classic gnocchi grooves. These grooves help the gnocchi hold the sauce better when cooked. Arrange the formed gnocchi on a lightly floured tray or parchment paper, and cover them with a clean kitchen towel to prevent them from drying out. Let the gnocchi rest for about 15 minutes before cooking.
Step 4: Preparing the Gruyère Cream Sauce
While the gnocchi are resting, prepare the creamy Gruyère sauce. Start by grating the Gruyère cheese finely. In a medium-sized saucepan, pour the fresh cream and place it over low heat. Gradually add the grated Gruyère cheese, stirring continuously until it has melted completely into the cream.
Season the sauce with salt, white pepper, and a generous grating of nutmeg to add a warm, aromatic flavor. Keep the sauce on low heat, allowing it to thicken slightly while you cook the gnocchi.
Step 5: Cooking the Gnocchi
In a large pot of salted boiling water, gently drop the gnocchi in batches, making sure not to overcrowd the pot. The gnocchi are cooked when they rise to the surface, usually within 2-3 minutes. Use a slotted spoon to remove them from the water, allowing any excess water to drain.
Step 6: Combining Gnocchi with Sauce
Once the gnocchi are cooked, transfer them directly into the saucepan with the Gruyère cream sauce. Gently toss the gnocchi in the sauce until they are evenly coated and heated through.
Step 7: Serving
Serve the gnocchi immediately, garnished with a sprinkle of freshly grated Gruyère cheese and a dash of extra white pepper, if desired. These purple potato gnocchi make a stunning and flavorful dish that’s sure to impress your guests.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 12 g |
| Carbohydrates | 50 g |
| Fat | 18 g |
| Saturated Fat | 11 g |
| Fiber | 5 g |
| Sodium | 300 mg |
| Cholesterol | 80 mg |
| Sugars | 4 g |
This delicious and vibrant recipe for Purple Potato Gnocchi with Gruyère Cream Sauce combines the rich flavors of creamy cheese and delicate gnocchi made with purple potatoes. Perfect for a special occasion or a comforting meal, this dish is both visually stunning and packed with flavor.
