📋 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.

Course Pasta

Cuisine Italian

Diet Vegan

Keyword gnocchi no egg, Italian gnocchi, vegan gnocchi

Prep Time 20

Cook Time 30

Resting time 30

Total Time 1 20

Servings servings

Calories 306kcal

Author Laura Tobin

Equipment

Ingredients

Purple potato gnocchi

2 lb purple potatoes
1 cup semolina flour
½ cup all-purpose flour
½ tablespoon salt

Sauce to serve

¼ cup extra virgin olive oil or butter for non vegan option
6 sprig sage

US Customary - Metric

Instructions

Boil the potatoes

Boil the purple potatoes for 20 minutes and drain when done
2 lb purple potatoes

Mashing the potatoes

If you have a KitchenAid vegetable strainer, strain the potatoes while they are still warm. The skin is automatically separated.
If you don't have it, peel the potatoes while still warm and strain them with a hand strainer.

Preparing the purple potato gnocchi dough

Strain the purple potatoes while still hot
Wait until the mash has cooled down
Once it is cold, mix it with 1 cup - 170 g of semolina flour, ½ cup - 60 g of regular All-purpose flour, and ½ tablespoon of salt
1 cup semolina flour, ½ cup all-purpose flour, ½ tablespoon salt
Place on a well-floured surface and cover with flour

Shaping the gnocchi

To shape the gnocchi, take a piece of dough, the size that fits in your fist.
Roll it into long strips
Cut the logs into small pieces, the size of a grape
Roll each piece of dough over the back of a fork to indent them
Place the gnocchi in a plate or cutting board dusting them with flour

Cooking the gnocchi

In a large pasta pan, bring to boil salted water
Pour in the gnocchi in the boiling water, a batch of 10 or 20 at a time, depending on how big is the pan
When the gnocchi float they are ready
Remove them with a colander strainer spoon
Place them in a pan with the sauce and keep them warm until all the gnocchi are cooked
¼ cup extra virgin olive oil, 6 sprig sage
Place them on a serving dish and serve

Video

Notes

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.

Nutrition