Recipe: Giovedì Gnocchi | Thursday Gnocchi
Giovedì Gnocchi!
Thursday Gnocchi is an Italian staple, but Luca and I decided to prepare it differently.
Presenting Homemade Purple Potato Gnocchi!
This colorful dish can easily be made gluten-free, entirely vegan, or vegetarian. The options are endless!
Homemade Purple Potato Gnocchi
feeds approx 4-8
tools
Pot for boiling potatoes
Potato ricer, masher, or sieve
Large mixing bowl
Knife or bench scraper/pastry cutter
Fork
Ingredients
1 lb or approx. 4.5 riced cups of boiled and peeled purple potatoes or Japanese Purple Yams
1.5 tsp salt
2 tbsp extra virgin olive oil
2-3 cups all purpose flour* can substitute with gluten-free flour + 2 tsp xanthum gum or potato starch
instructions
1. Bring a pot of water to a boil. While waiting for water to boil, score the the potatoes around the middle (WATCH THE VIDEO BELOW). Boil the potatoes until incredibly soft, drain them and then allow them to soak in cold water. Allow potatoes to cool fully, remove skins, and press them through a potato ricer. Alternatively, mash them well so that no lumps remain.
2. In a large bowl add the riced or mashed potato, salt, olive oil. Mix thoroughly. Using clean hands slowly add flour 1/2 a cup at a time. Continue to add flour and knead dough into a ball until the mixture no longer sticks to your hands. As this recipe does not use eggs as a binder, you want to ensure the dough holds together, but is still soft enough to boil into soft pillowy gnocchi balls.
3. Keeping the dough covered so it doesn't dry out, take a small section at and roll out into equally thick strands.
4. Time to Shape the Gnocchi! Cut the the strands of dough and set aside on a lightly floured surface. Working a piece at a time, place a fork sitting down on the counter and take the ball of dough, place it at the top of the backside of the tines of the fork. With your thumb on the piece of dough, slide the gnocchi down the tines of the fork until you reach the counter. The gnocchi will turn under your thumb until it has grooves going around about 3/4 of the dough and a small inset divot where your thumb was. WATCH VIDEO BELOW FOR SOOTHING PASTA CREATIONS
5. Repeat with the remaining pieces of dough, placing each aside on a lightly floured once the traditional gnocchi grooves are indented. If the dough starts warming and becomes sticky, toss shaped gnocchi with flour so they don't stick together and knead a bit of extra flour into the remaining unshaped dough.
6. Use the cooked gnocchi in your favorite recipe, or store in the fridge for up to a week (you can freeze for longer). To cook your beautiful purple gnocchi, bring a large pot of salted water to a boil. Add the gnocchi to the pot and let it cook for until they float to the top (usually happens very quickly when fresh!)
