Simple but so satisfying. Making purple potato gnocchi from scratch only requires a few simple ingredients and are guaranteed to wow your guests!
Ingredients:
- 6 ounces (170 g) guanciale, sliced into batons
- 10 ounces (283 g) purple sweet potato
- 16 ounces (454 g) purple potato
- 1 egg
- 8 ounces (227 g) flour
- ¼ cup (60 ml) butter
- ½ cup (120 ml) chicken stock
- 4 tablespoons (60 ml) goat cheese
- ¾ cup (180 ml) arugula
Method:
- In a cast-iron skillet over low heat, render the guanciale until crispy, 12-15 minutes.
- Meanwhile, add the purple sweet potato and purple potatoes to a pot of heavily salted water. Bring to a boil over high heat and cook until tender, 10-12 minutes.
- Put the potatoes through a ricer while still warm. In a bowl, combine the riced potatoes, egg, and flour. Mix until just combined into a dough. Allow to rest for 5-10 minutes.
- Meanwhile, bring a pot of salted water to a boil over high heat. Cut portions of the dough, roll into logs, and cut the logs into gnocchi.
- Add the gnocchi to the boiling water and cook just until they float, 2-3 minutes.
- Transfer the gnocchi to an oiled tray. Add the butter to the skillet of guanciale and cook until browned, 5-6 minutes.
- Add the gnocchi, chicken stock, and goat cheese to the skillet and bring to a simmer while stirring. Cook until the sauce is thick and glossy, 2-3 minutes.
- Transfer the mixture to a serving dish. Top with the arugula and serve immediately.