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Violet gnocchi
1 h 15 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 592
  • Fat about 21g
  • Carbohydrates about 76g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 700 g Blaue St. Galler potatoes (blue potatoes), freshly cooked, peeled
  • 1 egg, beaten
  • 300 g white flour
  • 1.25 tsp salt
  • 1 tbsp oil
  • 250 g chanterelles
  • 1 dl white wine
  • 2 dl single cream for sauces
  • 0.25 tsp salt
  • 50 g Parmesan, shaved into thin strips using a peeler
  • a little pepper
  • 0.25 bunch chives, cut 4 cm long
Cook the gnocchi
  • salted water, boiling
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And that's how it's done
And that's how it's done
Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, add the potatoes, season with salt, cover and cook over a medium heat for approx. 45 mins. until soft. Pass the potatoes through a food mill into a bowl, allow to cool slightly. Add the flour, egg and salt.
On a lightly floured surface, shape the mixture into 4 rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Using your thumb, roll them over the prongs of a fork to create a pattern. Place the gnocchi on a floured towel.
Heat the oil in a frying pan, fry the chanterelle for approx. 3 mins. Pour in the wine, reduce almost completely, add the reserved cooking water and cream, heat through, season. Stir in the gnocchi and heat gently. Sprinkle with the parmesan and chives.
Cook the gnocchi
Cook the gnocchi in batches in gently simmering salted water for approx. 2 mins. until they float to the surface. Remove with a slotted spoon, drain, add the oil and keep warm. Set aside 100 ml of cooking water.

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