Blue potato gnocchi

As you may have heard, blue vegetables and fruits are normally rich in antioxidants.

Anthocyanins are the pigments which make vegetables and fruits blue, purple and red and they have antioxidant properties. Today there is no study on human which confirms that they are actually maintaining their antioxidant properties when eaten, nevertheless it is sure that these blue and purple beauties are for some reason good for our body 🤩

Since they are so rich, I could not miss the chance to create a new recipe with Blue St. Gallen potatoes.

As you can see, once cooked they are more purple than blue 💟

Ingredients for 4 persons.

  • 900gr organic blue St. Gallen potatoes
  • 100 gr organic potato flour
  • 125 gr organic rice flour
  • 1 organic egg
  • A pinch of sea salt


Wash the potatoes carefully and lay them in a pot with around 2.5 liter of cold water (it should be enough to cover them).

Bring the water to boil and let them cook for around 30 minutes (this can vary based on how big the potatoes are).

When the potatoes are eventually cooked, peel them and smash them with a potato smasher while they are still hot. You can help yourself with a fork and a knife.

After having smashed all potatoes, add the salt, the flours and the egg and mix them well. Make sure that the egg is well mixed and remember that less you can work the dough better gnocchi you will get, since more you knead the dough, more flour it will require.

When the dough is ready, cut small pieces (2cm will do) and make single gnocchi out of it shaping them with your hands and making sure that you make a small pressure on the bottom. Don’t cut too many pieces at the same time or the dough will dry.

You could as well make multiple cylinders of dough and cut the gnocchi out of them as you normally would do, but with gluten-free flour it will not be so easy and it will break as soon as you pass them on the gnocchi grid.

Put the gnocchi for 20 minutes or more in the fridge before cooking them.

You can as well freeze them. In this case put them for 30 minutes to one hour in a tray in the freezer before eventually store them in a regular freezer bag.

Regarding the sauce, blue potato gnocchi are really versatile. You can have them with oil and sage, with oil and Parmesan (be careful to quality and quantity there), with homemade pesto, with bell pepper or pumpkin sauce. You have a world of choice in front of you to make them even more special. I prepared them with a buffalo ricotta cheese and sage 😋

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