Embark on a culinary journey to the vibrant Andes with this unique recipe for Purple Potato Gnocchi. These visually stunning, naturally purple potato dumplings are incredibly tender and pillowy, offering a delightful earthiness. They are perfectly complemented by a rich, creamy sauce infused with the bright, fruity heat of Peruvian Aji Amarillo peppers. This dish is both comforting and sophisticated, promising a truly memorable dining experience.
Yields: 4-6 servings
Prep Time: 45 minutes
Cook Time: 20 minutes
Ingredients:
- For the Purple Potato Gnocchi:
- 700g (about 4-5 medium) purple potatoes, scrubbed
- 1 large egg yolk
- 180-220g (about 1½ – 1¾ cups) « 00 » flour, plus extra for dusting
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- For the Spicy Aji Amarillo Cream Sauce:
- 2 tablespoons olive oil
- 1 small shallot, finely minced (or ½ small yellow onion)
- 2 cloves garlic, minced
- 3-4 tablespoons Aji Amarillo paste (adjust to desired spice level)
- 240ml (1 cup) vegetable broth
- 240ml (1 cup) heavy cream
- 60g (½ cup) grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- Prepare the Purple Potatoes: Pierce the purple potatoes several times with a fork. Bake them in a preheated oven at 200°C (400°F) for 45-60 minutes, or until very tender. Alternatively, boil them until tender. Once cooked, let them cool slightly, then peel while still warm.
- Mash the Potatoes: Pass the warm, peeled potatoes through a potato ricer or mash them thoroughly with a fork until very smooth. It’s crucial they are free of lumps. Spread the mashed potatoes thinly on a clean surface or large baking sheet to cool slightly and allow some moisture to evaporate (about 10-15 minutes).
- Make the Gnocchi Dough: Gather the cooled mashed potatoes into a mound on a lightly floured surface. Make a well in the center. Add the egg yolk, salt, pepper, and nutmeg to the well. Gradually add about 180g of the « 00 » flour around the mound. Using a bench scraper or your hands, gently incorporate the ingredients, working the dough minimally until just combined. Add more flour sparingly, only if the dough is too sticky to handle. The dough should be soft but not overly sticky.
- Shape the Gnocchi: Divide the dough into 4-5 equal portions. Roll each portion into a long rope, about 1.5-2 cm (¾ inch) in diameter. Using a sharp knife or bench scraper, cut the ropes into 2 cm (¾ inch) pieces. You can leave them as is, or gently roll each piece over the back of a fork or a gnocchi board to create ridges, which help hold the sauce. Place the shaped gnocchi on a lightly floured baking sheet, ensuring they don’t touch.
- Prepare the Aji Amarillo Cream Sauce: Heat olive oil in a large skillet or saucepan over medium heat. Add the minced shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the Aji Amarillo paste and cook for 2 minutes, allowing the flavors to meld.
- Simmer the Sauce: Pour in the vegetable broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to low, then stir in the heavy cream. Let it simmer gently for 5-7 minutes, allowing it to thicken slightly. Remove from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Keep warm.
- Cook the Gnocchi: Bring a large pot of heavily salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches. They are cooked when they float to the surface (usually 1-2 minutes). Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the Aji Amarillo cream sauce.
- Finish and Serve: Gently toss the gnocchi with the sauce to coat evenly. Cook for another minute in the sauce to absorb the flavors. Serve immediately, garnished with fresh chopped cilantro and extra grated Parmesan cheese if desired.
