I knew I wanted to use the purple carrots and purple potatoes together but it wasn’t until I googled “potato carrot” and saw a recipe for carrot gnocchi that this idea occurred to me.  The original recipe called for regular potatoes and regular orange carrots but I figured the same ingredients in different colors should still yield good results.

IMG 2511 - Purple Gnocchi

Purple carrots are so gorgeous.  They smell a little like beets but have a carrot flavor.  They are very VERY purple and have this deep, inky purple juice that really comes out when you start peeling and slicing them.  The potatoes on the other hand lose a lot of their color when they get cooked.  They turn a more lavender color.  Still pretty but I was so glad I had those dark, inky carrots.  They gave these gnocchi their amazing color.  I had never made gnocchi before so I followed this recipe exactly and they came out wonderfully.  I couldn’t get the fork impressions in there but I don’t think it made them taste different and they still looked good to me.  So purple!


Delightful Recipe

Serves 6
Adapted from Food & Wine


  • 2 pounds purple potatoes
  • 4 large purple carrots, thinly sliced
  • 1 Tablespoon olive oil
  • 1/4 cup water
  • 2 large egg yolks
  • 1/2 cup plus 2 tablespoons all-purpose flour, plus more for dusting
  • 4 Tablespoons unsalted butter
  • Freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano cheese
  1. Preheat the oven to 400°. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
  2. In a skillet, cook the carrots in the olive oil over moderate heat for 2 minutes. Add the water and a pinch of salt. Cover and cook until tender, 15 minutes. Puree in a food processor.
  3. Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks, 1/2 cup of the carrot puree and 1 teaspoon of salt. Add the 1/2 cup and 2 tablespoons of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
  4. Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
  5. In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.

The uncooked gnocchi pieces can be frozen on the prepared baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting.

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