Italian Regional Recipes Primi Piatti: Pasta, Rice, Soups

Purple Potato Gnocchi

We love potatoes and purple ones are among our favorites. Not only gnocchi with the usual potatoes, the purple ones are perfect as well. We then seasoned them with a Taleggio cheese sauce, an Italian cheese made with whole cow’s milk, soft cheese with a soft, edible rind too, sweet, aromatic and slightly truffled taste. Its smell is unmistakable, quite pungent.

It melts perfectly, stringless cheese,thus it is perfect for these gnocchi.

It is called Taleggio because it takes its name from the area of origin, that is, Val Taleggio, in the province of Bergamo, Lombardy region.

Serves 4, Preparation time 30 mins, Cooking time 50 mins

  • Purple potatoes, 6
  • All-Purpose flour, 250 g
  • Salt, to taste
  • Eggs, 1

For Taleggio’s sauce:

  • Italian Taleggio cheese, 250 g
  • Nutmeg, a pinch
  • Milk, 150 ml
  • salt, a pinch


Wash potatoes and boil them without peeling for about 30 minutes in a large pot with salted water.

Peel them hot and crush them with a fork, otherwise put them in a potato masher that will do all the work.

Put about 100 g of the flour in a bowl, gradually add the rest during the making when necessary. Add the egg and the freshly mashed purple potatoes and a pinch of salt.
Knead until the mixture is compact.

Now divide it into two or three parts and from them start shaping rolls of long dough thick about an inch and then cut into small pieces.

Tip: if you want to stick to the classic gnocchi shape, you have to pass each piece of dough on the special tool called riga gnocchi (photo below) otherwise passing them on the tines of a fork.

Riga Gnocchi

Place potato gnocchi on a lightly floured work surface, spaced out between each other and let them rest for about 20 minutes.

For the Taleggio sauce:

Meantime, cut into chunks Taleggio and melt them in about 30g of butter and milk, add a pinch of nutmeg and stir until you get a smooth and homogeneous sauce.
Add a pinch of salt if necessary.

Heat salted water in a large saucepan, and as soon as it boils pour the gnocchi slowly one portion at a time.

As soon as they rise up to the surface it means that they are ready, do not drain them as you would do with dry pasta, take them off the water using a skimmer, plate them and add the Taleggio sauce.

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