Purple Potato Gnocchi

Purple Potato Gnocchi

Youngsters in our Edible Education program love to make gnocchi and really work with their hands. Try at home with your young ones or serve purple potato gnocchi to your dinner party guests for a real wow factor. Gnocchi can be made with a variety of potato types to change up the colour. Serve with a fresh pesto or tomato sauce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6


  • 1 kg floury potatoes Russet, Yukon Gold, Vitelotte, etc
  • 300 gr plain flour + extra if needed
  • 1 small free-range egg beaten
  • Pinch of sea salt


  • Boil the potatoes whole and unpeeled until fork-tender, about 20-30 minutes.
  • Cut each potato lengthwise, and using a spoon, scoop potato flesh into a ricer fitted with the finest disk. Press the potato flesh onto a clean work surface, spreading it into an even layer, and season with a pinch of salt.
  • Mix in ½ the amount of the flour, then add ½ the egg and knead. Repeat one more time, kneading the dough gently, and incorporating the remaining flour until you the dough reaches a soft but compact consistency.
  • Slice a small portion of dough and gently roll into a thread about ½ inch thick.
  • Cut the thread into 1-inch thick logs, then make an indent with your index finger and roll each gnocci on a gnocchi board, or "mark" them on the tines of a fork.
  • Transfer gnocchi to a well-floured baking tray and repeat with remaining dough.
  • Cook gnocchi in lightly salted soft-boiling water, for 1-2 minutes until they rise on the surface,
  • Spoon them out with a slotted spoon, mix them with your favorite sauce and serve.
  • if you don't intend to boil the gnocchi right away, you should freeze them in a single layer (see notes), and then drop them frozen directly into the boiling water when needed.


To freeze gnocchi simply line them up on a baking sheet, pop them in the freezer for a few hours, then divide them into freezing bags and store them back in the freezer until needed.