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Purple gnocchi

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Ingredients

Adjust Servings:
Gnocchi dough
200 gr purple cabbage
500 gr red potatoes
50 gr grated parmigiano
140 gr plain flour 00
Sauce
100 gr butter
sage
80 gr grated parmigiano
200 gr provolone cheese
pepper

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Purple gnocchi

Cuisine:

Creamy and stringy!

  • Serves 4
  • Medium

Ingredients

  • Gnocchi dough

Directions

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A perfect dish to eat in front of a fireplace, meanwhile it is snowing outside. Purple gnocchi soft and stringy!

 

 

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Steps

1
Done

Place potatoes in a medium saucepan and add cold water to cover all. Bring to boil , season with salt and cook until fork-tender, around 25 minutes. Tranfer potatoes to a plate and leave to cool. After peel the potatoes and mash them with a masher. I recommend to prepare the potatoes the day before so they are perfectly dry and cold for the dough.
Wash the cabbage, cut it into slices. Boil with a drizzle of oil and water for about 20 minute in a cover pot.
When cooked, blend it in a mixer to make ut creamy. Cool down.
Pour the mash potatoes on a bench and add flour, parmigiano and blended cabbage, stir with your hands until combined. Cut the dough into 5 - 6 pieces, then roll out on a surface dusted with flour and shape them into 2 cm thick logs. Cut each long 2 cm pieces. You can gently roll gnocco onto a wooden gnocchi roller, so the ridges will trap the sauce for the joy of yours taste buds!

2
Done

Cook gnocchi in a saucepan of boiling water. Gnocchi are cook when they come out of the water. Using a colander , drain gnocchi and pour directly in a big pan with melted butter and sage. Stir well. Add some provolone cheese and parmigiano , stir well. Divide them in 4 small baked tins, add more provolone on top. Bake them for 10 minutes to 250.
Serve hot and sprinkle with pepper, if you like... enjoy!

Annapaola

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Purple Cabbage Risotto
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