Crispy Purple Potato Gnocchi


  • 1 lb purple potatoes, cut into ~1/3 pound chunks, peeled and placed in a microwave safe dish covered with plastic wrap and steamed for 10 minutes
  • 1 egg
  • 2 cups flour, or more if it gets sticky
  • Seasoning to taste (salt, pepper, herbs, cheese, etc.)


  1. Remove potatoes from microwave and let stand for 5 minutes. Use a box grater and grate the potatoes using the largest hole. (The potatoes are still really hot.. so be careful!)
  2. In a large bowl, beat an egg until scrambled. Add in 1.5 cups of flour. Dump in the potatoes.
  3. Use your hands to knead the mixture to form a soft dough. Add flour if needed. Only knead until the dough comes together. If you handle it too much the gnocchi will be tough.
  4. Divide the dough into quarters. Dust your working surface with flour. and roll out the dough with the palms of your hands into a long rope about 1-1.5 cm in diameter. Cut to desired size, around 1-1.5 cm intervals.
  5. If you are right handed- use your left hand to hold a fork so the bottom is facing up. Put the gnocchi onto the back end of the tines and use your thumb to press an indentation in the middle. Roll it off the fork in the direction of the tines so that there is a distinct indentation in the back and ridges in the front. It should look like a half crescent.
  6. Place in a single layer on a baking sheet. Boil some salted water, and put gnocchi in. Remove when they float ( it should take around 1-2 minutes!)
  7. Dress it up with some sauce and you’re good to go!

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