How is this for wonderful colour! The purple congo potato is available at the Grow Lightly Food Hub (open Thursday to Sunday). Purple potatoes are rich in the antioxidant, anthocyanin and other phytonutrients. The colour remains when the potato is cooked. And they taste great too. Below is a recipe that a reader of this blog submitted along with a photo of her creation. Thanks Elena.
Purple Potato Gnocchi with Sage Butter Sauce
1 teaspoon sea salt
700 g medium purple potatoes, halved
2 tablespoons butter at room temperature
1⅓ cups plain flour, plus extra for rolling
1 large egg
1. Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook them until soft, about 20 minutes. Drain in a colander and, once the potatoes are cool enough to handle, slip off the skins. Return the potatoes to the pot, add the butter and mash well. Use a wooden spoon to stir in the flour, egg and 1 teaspoon of salt, mixing until the potatoes come together into a soft dough.
2. Lightly flour a cutting board and place the potato dough on top. Divide the dough into quarters and roll each into a 2cm-thick rope. Use a knife to divide the rope into 2 cm pieces. Roll each piece of dough over the tines of a fork to make indentations on each piece of dough. Transfer to a floured plate and repeat with the remaining dough.
3. Bring a large pot of salted water to a boil over high heat. Cook the gnocchi in batches, being sure not to overcrowd the pot, simmering until the gnocchi float to the top. Use a slotted spoon to transfer the gnocchi to a large plate.
Make the sauce: Set a large pan over medium heat and add the butter. Cook the butter, stirring often, until the it turns golden-brown and smells nutty, 2 to 3 minutes. Turn off the heat and stir in the garlic, sage and vinegar and season with salt and pepper. Add the cooked gnocchi and cook until warmed through. Divide among 4 to 6 plates, sprinkle with the grated cheese and serve.
recipe adapted from Tasting Table
Look at the amazing colour! Delicious as well.