- 2 pounds purple potatoes, washed and scrubbed
- 1 large egg
- 1 teaspoon salt
- 1/4 cup grated parmesan cheese
- 1 to 1 1/2 cups all-purpose flour, plus more for dusting
- Cook the potatoes in a steamer for about 30 minutes, or until potatoes are cooked through. Steaming the potatoes instead of boiling them will ensure that they retain the flavors without adding more moisture. Alternatively, you can bake the potatoes in a 400 degrees F oven for about 35 minutes.
- Transfer the potatoes into a large dish and cool down for about 10 minutes. Peel the skin off potatoes using a paring knife. Press peeled potatoes into a potato ricer. Spread them into a flat surface and cool completely.
- Pile the riced potatoes together in a mound with a well in the center. Add egg and salt into the well, and begin to mix them together. Add four and parmesan cheese gradually, continue kneading until the dough is less sticky and form a ball, scraping with pastry knife if necessary.
- Take a handful of dough and roll it into a long 3/4-inch diameter dowel. Cut dowel into 1-inch long pieces. Roll each piece on the back of fork tines to make indentations. Continue the process with the remaining of the dough. Place finished gnocchi on a floured baking pan to prevent them from sticking together.
- Bring a large pot of water to boil and add salt. Drop the gnocchi into the water, wait until they rise to the surface, and cook for about 90 seconds after that. Take gnocchi out using a skimmer, shake off the excess water, and place them in the individual bowls. Serve with the sauce of your choice (We like to serve them with this Italian sausage, roasted red pepper and tomato sauce).