There’s something undeniably special about making gnocchi from scratch. On a chilly evening when the world feels a bit too busy, the comforting hues of purple sweet potatoes in my kitchen turn the mundane into something magical. As I mash the tender sweet flesh, the vibrant color dances around the bowl, hinting at the delight to come.
This recipe for Purple Potato Gnocchi with Ricotta is my favorite way to bring warmth to the table. It whispers of simplicity, yet it showcases a playful twist through the unique ingredients. With fluffy ricotta and nutty parmesan blending seamlessly into the dough, every bite is a soft hug for the taste buds. And let’s not forget the nutty aroma of browned butter and crispy sage that transforms the dish into a gourmet experience, effortlessly impressive for any gathering.
If you’re ready to put aside the fast food routine and indulge in something that feels both comforting and elegant, join me in creating these sumptuous little pillows. They might just become your new go-to dish for cozy nights or gatherings with friends!
Why will you love Purple Potato Gnocchi with Ricotta?
Simplicity: This recipe is all about straightforward steps, making it accessible for everyone, even if you’re a novice in the kitchen.
Unique Color: The vibrant purple of sweet potatoes not only looks stunning on the plate but also adds an extra layer of nutrition.
Savory Satisfaction: The creamy ricotta and sharp parmesan blend perfectly to create a rich flavor that’s comforting yet sophisticated.
Crowd-Pleaser: Perfect for dinner parties or family meals, these gnocchi are sure to impress guests of all ages.
Versatile: Serve them as a main dish or a side, and they pair beautifully with a variety of sauces and toppings!
Time-Saving: With minimal prep and cooking time, you can whip up this gourmet dish without sacrificing your evening.
Purple Potato Gnocchi Ingredients
• Let’s gather everything you need to create these delightful little pillows of comfort!
For the Gnocchi
- Purple sweet potatoes – 2 pounds, or any color you prefer for a tasty twist!
- Whole milk ricotta – 2/3 cup, brings creaminess that balances the dough.
- Freshly grated parmesan cheese – 1 cup, adds a rich, nutty flavor to the dish.
- Nutmeg – a pinch, enhances the sweetness of the potatoes beautifully.
- Salt – 1 teaspoon, essential for flavoring the dough perfectly.
- Pepper – 1/2 teaspoon, adds a subtle heat to complement the cheese.
- Flour – 1 to 1 1/2 cups, you’ll need enough to form a soft dough; start with 1 cup.
- Large pinch of salt – for the boiling water, enhancing the flavors while cooking.
For the Sauce
- Butter – 8 tablespoons, for that delicious, nutty brown flavor.
- Fresh sage leaves – 6 large, optional, but they add an aromatic touch that’s irresistible.
For Serving
- Extra parmesan – for topping, because who doesn’t love more cheese?
- Freshly ground black pepper – for a finishing touch, elevating the dish even more.
This Purple Potato Gnocchi with Ricotta is a true treat; let’s get cooking!
How to Make Purple Potato Gnocchi
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Bake: Preheat your oven to 400°F. Place the purple sweet potatoes on a baking sheet and bake for about an hour until they’re tender and easily pierced with a fork.
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Mash: Allow the sweet potatoes to cool until they are safe to handle. Slip off the skins and mash the potatoes in a bowl, or for a finer texture, process them through a ricer.
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Boil: Bring a large pot of water to a roaring boil. Add a generous pinch of salt to season the water; this enhances the flavor of the gnocchi as they cook.
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Mix: In a mixing bowl, combine the mashed sweet potatoes with ricotta, parmesan cheese, nutmeg, salt, and pepper. Stir until smooth and creamy.
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Form the Dough: Gradually add the flour, half a cup at a time, mixing until a soft dough forms. Aim for a consistency that’s tacky but not overly sticky.
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Shape: On a floured surface, shape the dough into a log. Cut it into 6 equal pieces, and roll each piece into a long, 1-inch thick rope.
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Cut: Slice the ropes into 1-inch pieces. For a classic touch, press the back of a fork along each piece to create grooves that hold the sauce beautifully. Dust with flour and place on a baking sheet.
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Cook: Once the water is boiling, add the gnocchi in batches to avoid crowding. Cook for about 5 minutes; they’re ready when they float to the surface. Use a slotted spoon to transfer them to another baking sheet.
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Brown the Butter: In a large sauté pan, melt the butter over medium heat. Continue cooking until it turns golden brown and emits a nutty aroma. Gently add the sage leaves and turn off the heat.
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Serve: Divide the browned butter among serving dishes. Top with gnocchi, a sprinkle of freshly ground black pepper, and a generous dusting of parmesan cheese. Enjoy the sumptuous flavors!
Optional: Add crushed red pepper flakes for a little extra heat!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Purple Potato Gnocchi
Room Temperature: Store uncooked gnocchi on a floured baking sheet, covered with a clean kitchen towel, for up to 2 hours before cooking.
Fridge: Freshly cooked gnocchi can be stored in an airtight container in the fridge for up to 3 days. Be sure to layer them with parchment paper to prevent sticking.
Freezer: Freeze uncooked gnocchi on a baking sheet in a single layer for about 1 hour. Once frozen, transfer them to a freezer-safe bag for up to 3 months. No need to thaw before cooking; just boil them directly from frozen.
Reheating: To reheat cooked gnocchi, sauté them in a bit of butter over medium heat for about 3-4 minutes until warm, adding a splash of water if necessary to keep them moist.
What to Serve with Purple Potato Gnocchi with Ricotta?
Creating a delightful meal around your gnocchi elevates the dining experience, filling the table with heartwarming flavors.
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Garlic Bread: The crispy, buttery perfection of garlic bread enhances the richness of the gnocchi while adding a satisfying crunch.
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Arugula Salad: A peppery arugula salad with a lemon vinaigrette adds zest and balances the creamy gnocchi perfectly, refreshing your palate.
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Roasted Vegetables: Seasonal veggies roasted to caramelized perfection offer a delightful contrast in texture, complementing the softness of the gnocchi beautifully.
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Mushroom Cream Sauce: A rich mushroom cream sauce can elevate your dish to new heights, enveloping each gnocchi in a savory embrace that’s utterly comforting.
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Sautéed Spinach: Freshly sautéed spinach seasoned with garlic provides a vibrant, earthy flavor that pairs wonderfully with the creamy sweetness of the ricotta.
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Red Wine: A glass of full-bodied red wine, like Cabernet Sauvignon, brings warmth and depth, enhancing the entire dining experience.
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Tiramisu: To end on a sweet note, a slice of homemade tiramisu offers a delightful, creamy contrast to the savory gnocchi, leaving everyone happy.
Helpful Tricks for Purple Potato Gnocchi
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Perfectly Mashed Potatoes: Ensure sweet potatoes are fully cooked before mashing. Undercooked potatoes yield a dense gnocchi, so take your time.
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Flour Balance: Start with one cup of flour and only add more if your dough is too sticky. A light touch is key to achieving pillowy gnocchi.
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Avoid Overcrowding: Cook gnocchi in small batches. Overcrowding can lead to sticking together and uneven cooking, making it harder to achieve those lovely soft pillows.
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Browned Butter Tips: Watch the butter closely as it browns! It can go from perfect to burnt very quickly. The nutty aroma is your cue that it’s ready.
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Creative Serving: Feel free to experiment with your favorite toppings! Beyond parmesan and pepper, consider mushrooms or a drizzle of balsamic glaze for added flavor and flair.
Purple Potato Gnocchi Variations
Feel free to get creative and personalize your gnocchi experience with these exciting variations!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a delicious alternative that caters to dietary needs.
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Cheese Swap: Experiment with goat cheese or feta in place of ricotta for a tangy twist that brightens the flavors and textures.
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Herb Infusion: Add finely chopped fresh herbs like rosemary or thyme to the dough for an aromatic boost that elevates this classic dish.
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Sweet Potato Option: If you can’t find purple sweet potatoes, regular orange sweet potatoes work beautifully too, while maintaining that soft and delightful texture.
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Veggie Boost: Stir in finely grated carrots or spinach to the dough for an extra nutrient punch without compromising the delicious flavors!
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Spice It Up: Add a dash of cayenne pepper or smoked paprika to the dough for a subtle heat that complements the creamy fillings.
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Nutty Garnish: Toast some pine nuts or chopped walnuts and sprinkle them on top before serving for added crunch and flavor.
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Sauce Variations: Instead of browned butter, try a light lemon garlic sauce or a creamy Alfredo for a different yet decadent experience.
These variations are not just about substitutions—they’re invitations to explore new flavor dimensions. Enjoy creating your perfect version of Purple Potato Gnocchi with Ricotta!
Make Ahead Options
These Purple Potato Gnocchi with Ricotta are perfect for meal prep enthusiasts! You can prepare the gnocchi up to 24 hours in advance by shaping and cooking them, then refrigerating them on a baking sheet. To maintain their quality, make sure to dust them with flour to prevent sticking. When you’re ready to enjoy, simply bring a pot of salted water to a boil and cook the refrigerated gnocchi for about 3-4 minutes or until they float. For an even quicker option, you can freeze the shaped, uncooked gnocchi (layered with parchment paper) for up to 3 months. Just drop them frozen into boiling water when ready to serve, and you’ll have a delightful, homemade meal with minimal effort!
Purple Potato Gnocchi with Ricotta Recipe FAQs
How do I choose the best purple sweet potatoes?
Absolutely! Look for sweet potatoes that feel firm without any soft spots or dark blemishes. Ideally, they should have smooth skin and be uniformly colored. If you see dark spots or wrinkles, they’re likely past their prime.
How can I store leftover cooked gnocchi?
Freshly cooked gnocchi can be stored in an airtight container in the fridge for up to 3 days. I recommend layering them with parchment paper to prevent sticking. When ready to enjoy them again, simply reheat them in a sauté pan with a bit of butter for that delightful crispy edge!
Can I freeze purple potato gnocchi?
Yes! To freeze uncooked gnocchi, place them in a single layer on a floured baking sheet for about 1 hour until firm. Then, transfer them to a freezer-safe bag—this prevents them from sticking together. They can stay frozen for up to 3 months! When you’re ready to cook, boil them directly from frozen; they’re right at home in the pot!
What if my gnocchi dough is too sticky?
Very! If your dough feels too sticky, don’t panic! Sprinkle in a little more flour, half a cup at a time, while gently mixing until you reach the right consistency. A soft, tacky dough is perfect for pillowy gnocchi, but keep it light—overworking can lead to density.
Are there any dietary considerations with this recipe?
Yes, indeed! This recipe contains dairy from the ricotta and parmesan cheese, so it’s not suitable for those with lactose intolerance or dairy allergies. If you need a dairy-free option, consider using cashew cheese or a plant-based ricotta alternative. Always double-check ingredient labels to ensure they meet your dietary needs.
How can I prevent my gnocchi from sticking while cooking?
Of course! To avoid sticking, make sure the water is at a rolling boil before adding the gnocchi and don’t overcrowd the pot. Cook them in batches if necessary. When they float to the surface, they’re done—use a slotted spoon for a gentle retrieval. This method keeps them perfectly soft and fluffy!
Delicious Purple Potato Gnocchi with Ricotta You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 400°F. Place the purple sweet potatoes on a baking sheet and bake for about an hour until they’re tender and easily pierced with a fork.
- Allow the sweet potatoes to cool until they are safe to handle. Slip off the skins and mash the potatoes in a bowl, or for a finer texture, process them through a ricer.
- Bring a large pot of water to a roaring boil. Add a generous pinch of salt to season the water; this enhances the flavor of the gnocchi as they cook.
- In a mixing bowl, combine the mashed sweet potatoes with ricotta, parmesan cheese, nutmeg, salt, and pepper. Stir until smooth and creamy.
- Gradually add the flour, half a cup at a time, mixing until a soft dough forms. Aim for a consistency that’s tacky but not overly sticky.
- On a floured surface, shape the dough into a log. Cut it into 6 equal pieces, and roll each piece into a long, 1-inch thick rope.
- Slice the ropes into 1-inch pieces. For a classic touch, press the back of a fork along each piece to create grooves that hold the sauce beautifully. Dust with flour and place on a baking sheet.
- Once the water is boiling, add the gnocchi in batches to avoid crowding. Cook for about 5 minutes; they’re ready when they float to the surface. Use a slotted spoon to transfer them to another baking sheet.
- In a large sauté pan, melt the butter over medium heat. Continue cooking until it turns golden brown and emits a nutty aroma. Gently add the sage leaves and turn off the heat.
- Divide the browned butter among serving dishes. Top with gnocchi, a sprinkle of freshly ground black pepper, and a generous dusting of parmesan cheese. Enjoy the sumptuous flavors!