Italian Homemade Vegan Purple Potato Gnocchi

Purple Potato Gnocchi takes traditional Italian cuisine to an all-new level of unique sophistication. Crafted with just three ingredients and no eggs, these little dumplings are a delightful departure from the store-bought gnocchi you might be familiar with. Light as air and pillowy soft, they offer a unique taste experience, capturing the essence of vibrant purple potatoes in every bite. Their striking color and exceptional flavor make them a show-stopping addition to any dinner party.

Jump to:

• Ingredients
• Equipment
• Instructions
• Serving Suggestions with Color Combinations
• Mains you can serve with gnocchi
• Storing Leftovers and Reheating
• Common Pitfalls and How to Avoid Them
• Variation
• More gnocchi recipes
• 📋 Italian Homemade Vegan Purple Potato Gnocchi

In line with the Italian principle of "cucina povera," this recipe celebrates the beauty of simplicity.

Using only a handful of fresh ingredients, it creates a delicious dish deeply rooted in Italian culinary tradition.

These purple potatoes, with their nutty taste give the gnocchi a unique, earthy flavor that pairs wonderfully with various sauces.

Whether you choose a classic butter and sage sauce or venture into more creative territory, these gnocchi provide a versatile base that complements many flavors.

So, if you're looking to impress your guests and add a splash of color to your festive menu, these purple potato gnocchi are a must-try.

Not only are they a feast for the eyes, but their unique flavor profile also promises a dining experience your guests won't soon forget.

For more special gnocchi recipes, you can check: fluffly gnocchi, how to make Italian gnocchi, sweet potato gnocchi, purple potato gnocchi, Pumpkin gnocchi and butternut squash gnocchi

Ingredients

• Purple Potatoes: It's important to note that there are various types of purple potatoes such as sweet purple, yam, or Ube. You'll want to choose the ones with a deep purple color on the inside and the outside. Some varieties are only purple-skinned, so it's best to ask at the store to ensure you get the right kind. If you find purple sweet potatoes, the consistency is not the same. You should refer to sweet potato gnocchi recipe for ingredients and measurements

• Purpose Flour: Be cautious not to use too much flour; adding too much can make the gnocchi dense rather than light and fluffy.
• Semolina Flour (Optional): Use this if you prefer your gnocchi to be a bit more firm and chunky.
• Salt: Needed for boiling the potatoes and also for boiling the gnocchi to enhance their flavor.

For Seasoning:

• Butter and fresh sage
• Black Pepper
• Parmesan Cheese

Each ingredient plays a crucial role in making these gnocchi a delicious and unique dish.

Equipment

• Potato Ricer or Food Mill: A must-have for achieving lump-free, smooth potato mash.
• Spacious Mixing Bowl: Ideal for blending the purple potatoes with the flours.
• Digital Kitchen Scale: Crucial for precise measurements, which is key to to keep your gnocchi fluffy.
• Smooth Work Surface: A clean kitchen counter or a large wooden board is needed for shaping and cutting the gnocchi.
• Quality Kitchen Knife: To slice the gnocchi into uniform, bite-sized portions.
• Bench Scraper (Optional): This tool is excellent for portioning the gnocchi dough and cleaning your work area. It streamlines the gnocchi-making process and keeps your workspace neat.
• Gnocchi board: Using a gnocchi board adds authentic ridges to your gnocchi, enhancing their ability to cling to sauces. Alternatively, the tines of a fork can be a convenient alternative for achieving those classic indentations.
• Slotted Ladle: Useful for lifting the gnocchi out of the boiling water without breaking them.
• Deep Cooking Pot: Required for both boiling the potatoes and cooking the gnocchi.
• Sauté Pan: To fry the gnocchi in your choice of seasoning.
• Baking Tray or Parchment Paper: To set your cut gnocchi on before they go into the boiling water.

KitchenAid Vegetable Strainer: If you want to make the preparation even simpler, consider using a KitchenAid vegetable strainer attachment. This accessory is perfect for those who'd rather not peel hot potatoes. Just cook the potatoes and pass them through the strainer. The device will automatically discard the skins, leaving you with smooth potatoes that are ready to be transformed into gnocchi dough. It's a time-saving and efficient way to focus on creating your perfect purple potato gnocchi.

Instructions

Preparing the Purple Potatoes

1. In a large pot of water, boil the purple potatoes for 20 minutes.
2. Test the potatoes for doneness by piercing one with a sharp knife; it should go through smoothly.
3. Drain the potatoes and set them aside.

Mashing the Potatoes

Easier Mashing Method

Preparing the Dough

3. Transfer the dough to a clean work surface that's been well-floured.

Hint: To achieve lighter, airier gnocchi, opt for all-purpose flour instead of semolina. Just be sure to incorporate it slowly, using only as much as needed, to maintain the gnocchi's fluffy texture.

Shaping them

Cooking them

1. Bring a large pot of water to a boil and add a pinch of salt.
2. Drop the gnocchi into the boiling water in batches of 10-20, depending on the size of your pot.
3. Once the gnocchi float to the top of the water, they are ready.
4. Use a slotted spoon to remove the cooked gnocchi.
5. Transfer them to a large skillet with your favourite sauce; here, I used a simple butter sauce. For a vegan version, you can use extra virgin olive oil.
6. Keep the gnocchi warm until all are cooked.

7. Serve them on a dish and enjoy!

This step-by-step guide ensures that you'll have delicious, perfectly cooked purple potato gnocchi.

Whether you're a first-timer or a seasoned cook, this recipe is designed to make the process second nature.

Serving Suggestions with Color Combinations

The vibrant hue of purple potato gnocchi offers a unique opportunity to create visually stunning dishes. Here are some serving suggestions that not only taste great but also look beautiful on the plate:

• Sage and Brown Butter: The golden brown of the butter and the deep green of the sage leaves create a striking contrast with the purple gnocchi. Melt butter in a large skillet over medium heat until it turns golden brown. Add fresh sage leaves until they crisp up, then toss the cooked gnocchi in this visually appealing and aromatic sauce.
• Tomato Sauce and Parmesan: The rich red of the tomato sauce and the white Parmesan cheese offer a colorful backdrop for the purple gnocchi. Prepare your favorite tomato sauce in a large skillet, add the cooked gnocchi, and finish with a generous sprinkle of Parmesan cheese grated with a cheese grater.
• Spicy Italian Sausage or Red Pepper Flakes: The red hues from the sausage or pepper flakes add a pop of color that complements the purple gnocchi beautifully. Cook thin sausages in a large skillet over medium-high heat, slice them into smaller pieces, and toss with the cooked gnocchi. A sprinkle of red pepper flakes can offer the same vibrant contrast for a vegan version.
• Black Pepper and Red Onion: The translucent red onion slices and the specks of black pepper create a visually interesting mix when combined with the purple gnocchi. Sauté thinly sliced red onion with butter in a large skillet over medium heat until translucent, add the cooked gnocchi, and finish with a generous pinch of freshly ground black pepper.

Mains you can serve with gnocchi

In Italy, gnocchi are traditionally a first course, not a side dish. For more on this, check out my article "Italian Sunday dinner: a 6-Course Sunday Meal" However, these gnocchi can also serve as a colorful side dish for a Sunday roast, turkey, or pork.

Here are some mains that will combine well with these purple gnocchi

Choose a serving style that delights both your palate and your eyes!

Storing Leftovers and Reheating

While these purple potato gnocchi are best enjoyed fresh, you may find yourself with leftovers. If so, here's how to store and reheat them:

• Storing in the Fridge: Place the cooked gnocchi in an airtight container and store them in the refrigerator. They will keep for up to 2 days.
• Reheating: To reheat, you can sauté them in a large skillet over medium heat until they regain their original texture. You can also add a little bit of your favorite sauce during the reheating process to refresh the flavors.
• Freezing: While I generally do not recommend freezing fresh homemade gnocchi due to texture changes, if you absolutely must, lay them out in a single layer on a baking sheet and freeze. Once frozen, transfer them to an airtight container. Keep in mind that the texture may not be the same once thawed and reheated.

By following these guidelines, you can extend the life of your leftover gnocchi while maintaining as much of their original quality as possible.

Common Pitfalls and How to Avoid Them

Making gnocchi can be a simple process, but there are some common mistakes that can affect the end result. Here's how to avoid them:

• Too Much Flour: One of the most common mistakes is adding too much flour to the gnocchi dough. This can result in dense, heavy gnocchi. To avoid this, measure your flour accurately using a kitchen scale and add it gradually. You do not need to add it all if not necessary
• Boiling Potatoes Incorrectly: It's crucial to boil the potatoes in their skin to prevent them from absorbing too much water.
• Inconsistent Sizing: Cutting the ropes of dough into uneven pieces will result in inconsistent cooking. Use a bench scraper for more precise cuts.
• Cooking in a Crowded Pan: When boiling the gnocchi, avoid overcrowding the pan. Cook them in batches to ensure they cook evenly and float to the top of the water when done.
• Ignoring the Float Test: The gnocchi are ready when they float to the top of the boiling water. Use a slotted spoon to remove them promptly to prevent overcooking.
• Wrong Sauce Pairing: The sauce should complement, not overpower, your gnocchi. Stick to lighter sauces that allow the unique flavors and colors, especially of specialty gnocchi like purple potato, to shine through.
• Poor Storage: As mentioned, fresh homemade gnocchi are best consumed immediately. If you must store them, follow proper refrigeration guidelines and avoid freezing them.

By being mindful of these common pitfalls, you'll be well on your way to making perfect gnocchi every time.

Variation

If you're looking to add a splash of color and variety to your meal, why not mix these vibrant purple potato gnocchi with other types of gnocchi?

For a stunning color contrast, consider combining them with gnocchi made from sweet potatoes or butternut squash.

The rich orange hues will beautifully complement the deep purple, making your dish not only delicious but also visually striking.

For more inspiration, you can check out my other gnocchi recipes.

Mixing different types of gnocchi can make for a fun and flavorful plate that's sure to impress your guests.

If you want to make fluffy gnocchi, skip the semolina flour and adjust the all-purpose flour accordingly.

You can check out my fluffy gnocchi recipes for details on how to do this.

More gnocchi recipes

If you are making any of these purple potato gnocchi, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.