Purple potato gnocchi with basil-scented spring vegetables


Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Gnocchi made with purple potatoes (also known as truffle potatoes) make a strikingly colourful dish. The Provencal-style vegetables make this dish a taste sensation.


For the Gnocchi

  • 900 g purple potatoes, peeled
  • 275 g plain flour
  • 1


Place the potatoes in a pan, cover with water, bring to the boil and simmer for about, 25-30 minutes or until tender. Drain well and dry in a tea towel. Rub the potatoes through a fine sieve into a large bowl. Add the flour and egg and season with salt, pepper and nutmeg. Mix well together and knead to form a smooth dough. With floured hands, roll the dough into long 2 cm diameter cylinders, th