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Purple Sweet Potato Gnocchi: 1 Giant Flavorful Secret

Purple Sweet Potato Gnocchi
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Purple Sweet Potato Gnocchi with Cilantro Mint Chutney is a vibrant fusion dish. It combines soft, earthy purple sweet potato dumplings with a zesty, fresh cilantro mint chutney. This recipe offers a unique blend of Italian technique and Indian-inspired flavors, perfect for a colorful and nutritious meal.

Ingredients

Scale
  • For the Purple Sweet Potato Gnocchi:
  • 1 ½ cups mashed purple sweet potatoes (about 2 medium potatoes)
  • 1 cup all-purpose flour (plus extra for dusting)
  • 1/2 tsp salt
  • 1 tbsp olive oil (optional)
  • For the Cilantro Mint Chutney:
  • 1 cup fresh cilantro leaves, packed
  • 1/2 cup fresh mint leaves
  • 1 garlic clove
  • 1 small green chili (optional, for heat)
  • Juice of 1 lime
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2–3 tbsp water (adjust for desired consistency)

Instructions

  1. Cook the Potatoes: Roast or steam purple sweet potatoes until tender. Cool them, then peel and mash until completely smooth. You will need 1½ cups of mashed potato.
  2. Form the Dough: In a large mixing bowl, combine the mashed purple sweet potato with salt and olive oil. Gradually mix in the all-purpose flour using your hands or a spoon until a soft dough forms. The dough should be soft but not sticky; add more flour as needed.
  3. Shape Gnocchi: Divide the purple sweet potato gnocchi dough into four sections. Roll each section into a long rope, about ½-inch thick. Use a knife or bench scraper to cut the rope into small, bite-sized pieces. You can leave them as is or roll them over the tines of a fork to create ridges.
  4. Boil: Bring a large pot of salted water to a boil. Carefully drop in the purple sweet potato gnocchi in batches. When they float to the surface (which takes about 2–3 minutes), use a slotted spoon to remove them and transfer to a plate.
  5. Pan-Sear (Optional): For crispy edges, heat a bit of olive oil in a skillet and pan-fry the boiled purple sweet potato gnocchi for 2–3 minutes per side until golden and slightly crispy.
  6. Make the Chutney: Combine the fresh cilantro, mint, garlic, green chili (if using), lime juice, sugar, salt, and 2 tablespoons of water in a blender or food processor. Blend until smooth, adding more water as needed to reach a sauce-like consistency. Taste and adjust seasoning if needed for your cilantro mint chutney.
  7. Serve: Arrange the purple sweet potato gnocchi on a plate, drizzle generously with the cilantro mint chutney, and garnish with microgreens or citrus zest.

Notes

  • Dry your sweet potatoes thoroughly before mashing to avoid sticky dough.
  • Use minimal flour to keep the purple sweet potato gnocchi soft and pillowy.
  • Do not over-knead the dough; this makes gnocchi dense.
  • Test one gnocchi before cooking the full batch to check for perfect texture.
  • Fresh herbs make the cilantro mint chutney more vibrant; avoid using dried ones if possible.
  • Store cooked purple sweet potato gnocchi and chutney separately. Gnocchi lasts 3 days refrigerated, chutney 4 days.

Nutrition

Find it online: https://bakerslider.com/purple-sweet-potato-gnocchi/

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