This year was my first attempt at growing potatoes in my veggie garden. After a long hot Summer, I was rewarded with a modest amount of little fingerling and purple potatoes.
I ended up with just enough purple potatoes to make a big batch of purple potato gnocchi, and served it with green beans, mushrooms, and cherry tomatoes in pesto sauce.
Here are the potatoes, along with some beet and kohlrabi buddies, straight out of the garden and still covered in fresh dirt.
All cleaned up, with a fresh cut, these purple potatoes were ready to be boiled for the gnocchi.
After they were cooked through, a potato masher did quick work in getting the potatoes in shape for the gnocchi dough.
To make the gnocchi, I combined the mashed purple potatoes, ricotta cheese, all purpose flour, salt, and a couple of eggs. I kneaded the dough and let it rest for about 30 minutes, and then rolled out long snakes and cut them with a knife into the classic gnocchi shape.
I cooked up a mix of green beans, tomatoes, and mushrooms in olive oil while the gnocchi was cooking in a pot of salted boiling water.
Once the gnocchi were floating on the surface of the boiling water, I added them to the pan with the veggies and tossed everything with pesto.
Topped with grated manchego cheese, this purple gnocchi was ready to be devoured!
I'll definitely try to grow potatoes again next year, and hopefully I'll get enough to make many more gnocchi dishes!
I hope you've enjoyed this recipe, and I'd love to hear your thoughts!
All content and images by @jaymorebeet, taken on August 13, 2017 with a Canon 7D Mark II.