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Purple gnocchi

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

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Purple gnocchi


Creamy and stringy!

  • Serves 4
  • Medium


  • Gnocchi dough



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



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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!


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!


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