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Purple Potato Gnocchi

Purple Potato Gnocchi

Soft, buttery, and topped with a dreamy beet & Boursin sauce. Who says you need to be an Italian grandma to pull this off? Save this for your next kitchen therapy session.
 
Serves: 2–3
Time: 1 hour

  • INGREDIENTS

     2 purple sweet potatoes

     1 large egg yolk 

     2 cups 00 flour + more for dusting

     Nutmeg 

     Salt & pepper 

     1 package Boursin (shallot & chive) 

     2 small or 1 large cooked beet

  • INSTRUCTIONS

    1. Peel and boil potatoes for 30 mins until fork-tender. Rice them.
    2.  Season with salt, pepper, and nutmeg.
    3.  Add 1 1⁄2 cups flour and the egg yolk. Mix into dough.
    4.  If sticky, dust with more flour. Form into a ball and rest for 10 mins.
    5.  Divide into 4 balls, roll each into ropes, cut into gnocchi, and dust again. Let rest 30 mins.
    6.  Boil gnocchi in salted water until they float. Sauté in butter until golden.
    7.  Blend Boursin and beet with 1⁄2 cup pasta water. Add to pan and stir until warmed through. Season to taste.

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