This recipe, outside of being delicious with such few ingredients, has a sweet meaning to me, as I was inspired to create it because of my sweet 90 year old Granny.
Now, she’s not just any Granny. Her claim to fame is that she hasn’t had a single night in a hospital since giving birth to my father… in 1958.
That’s a pretty darn impressive track rate for her health if you are asking me. She’s also on very few medications, still lives alone in the home she’s had for over 70 years, and has the memory of an elephant.
Oh, and did I mention her drink of choice is a Scotch neat?
Talk about an #inspirational baddie.
Her secret? Or should I say not so secret? She eats real, whole foods—nothing too fancy, just good ingredients made with love. And one thing she’s always been mindful of? Avoiding dairy. Mostly because she just doesn’t think it tastes good, believe it or not!
Now, she never made gnocchi, let alone with purple potatoes, but she’s always been the kind of cook who could whip up something southern and healthy with whatever she had on hand. That resourcefulness, paired with her commitment to wholesome dairy-free food, is what inspired me to create this recipe.
Using purple potatoes not only gives this gnocchi a stunning natural hue, but they’re also packed with antioxidants and have a slightly sweet, nutty flavor that works beautifully in a simple, dairy-free dish. Paired with a light olive oil and herb sauce or a creamy vegan option, this gnocchi is comforting, flavorful, and totally Granny-approved.
Let’s get rolling! 🍽️✨
Purple Potato Gnocchi with Vegan Pesto
Ingredients
For the Purple Potato Gnocchi:
- 1 lb 450g purple potatoes
- 1 cup 125g all-purpose flour (or gluten-free flour blend)
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 tsp garlic powder optional
For the Vegan Pesto:
- 2 cups fresh basil leaves
- 1/4 cup nutritional yeast
- 1/3 cup pine nuts or walnuts/almonds
- 2 cloves garlic
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
Step 1: Make the Gnocchi
- Cook the Potatoes: Boil the purple potatoes whole (with skins on) until fork-tender, about 20-25 minutes. Drain, let cool slightly, and peel.
- Mash the Potatoes: Mash or rice the potatoes until smooth. Avoid over-mashing to prevent them from becoming gummy.
- Form the Dough: In a bowl, mix the mashed potatoes with flour, salt, olive oil, and garlic powder (if using). Gently mix until a soft dough forms. Avoid over-kneading.
- Shape the Gnocchi: Lightly flour a surface and roll the dough into long ropes, about 3/4-inch thick. Cut into 1-inch pieces. If desired, roll each piece over a fork or gnocchi board for ridges.
- Cook the Gnocchi: Bring salted water to a gentle boil. Drop gnocchi in and cook until they float (about 2-3 minutes). Remove with a slotted spoon and set aside.
Step 2: Make the Vegan Pesto
- Blend Ingredients: In a food processor or blender, add basil, nutritional yeast, nuts, garlic, and lemon juice. Pulse until finely chopped.
- Add Olive Oil: While blending, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
Step 3: Combine & Serve
- Sauté the Gnocchi (Optional): Heat a pan with a drizzle of olive oil and lightly pan-fry the gnocchi for a golden, slightly crispy texture.
- Toss with Pesto: Add the pesto to the pan, toss the gnocchi until evenly coated, and heat for 1-2 minutes.