How to Make Purple Potato Gnocchi
Prep time
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Simple but exceptionally satisfying - Making Potato Gnocchi from scratch only requires 3 simple ingredients and are guaranteed to make a stunning dish everyone will absolutely love.
Recipe type: Main
Cuisine: Italian
Serves: 6
  • 1 kg floury potatoes (Russet, Yukon Gold, Vitelotte, etc)
  • 300gr plain flour + extra if needed
  • 1 small free-range egg, beaten
  • a pinch of sea salt
  1. Boil the potatoes whole and unpeeled until fork-tender, about 20-30 minutes.
  2. Cut each potato lengthwise, and using a spoon, scoop potato flesh into a ricer fitted with the finest disk. Press the potato flesh onto a clean work surface, spreading it into an even layer, and season with a pinch of salt.
  3. Mix in ½ the amount of the flour, then add ½ the egg and knead. Repeat one more time, kneading the dough gently, and incorporating the remaining flour until you the dough reaches a soft but compact consistency.
  4. Slice a small portion of dough and gently roll into a thread about ½ inch thick.
  5. Cut the thread into 1-inch thick logs, then make an indent with your index finger and roll each gnocco on a gnocchi board, or "mark" them on the tines of a fork.
  6. Transfer gnocchi to a well-floured baking tray and repeat with remaining dough.
  7. Cook gnocchi in lightly salted soft-boiling water, for 1-2 minutes until they rise on the surface,
  8. Spoon them out with a slotted spoon, mix them with your favorite sauce and serve.
  9. if you don't intend to boil the gnocchi right away, you should freeze them in a single layer (see notes), and then drop them frozen directly into the boiling water when needed.
To freeze gnocchi: Simply line them up on a baking sheet, pop them in the freezer for a few hours, then divide them into freezing bags and store them back in the freezer until needed.
Recipe by The Petite Cook at