purple potato gnocchi with parasol mushroom sauce and spinach

Purple potatoes. Have you ever seen those beauties? Last week I got a big box of them. I had never cooked with purple potatoes before but thought french fries would look pretty cool if made with them. It came out both pretty and delicious! And then I had an idea: maybe purple gnocchi would look even cooler! Unfortunately, after the process of baking and mixing with the flour, they completely lost their color. Luckily food is not only about the looks! More important is the flavor and that was definitely on point 🙂 Fluffy, delicate and delicious little pieces of heaven. The idea for the sauce came when I found a jar of dried parasol mushrooms that I got from my parents’ friends last time I visited Poland. I was keeping them for a special occasion because they are one of my favorite mushrooms and it’s not so easy to find them in the forest, even more difficult to get them in the shop. But I thought, since it’s autumn in Poland now (mushroom season!!), I could use them and hope to get some more later 😉 And so here it is, fluffy potato gnocchi in super delicious mushroom sauce with spinach and sage. Enjoy!

purple potato gnocchi with mushroom sauce and spinach from freshgroundpepperblog.wordpress.com



(2-4 portions)

for the gnocchi

800 g purple or regular potatoes, washed

300g all purpose flour

1 egg, lightly beaten

2 tsp fine salt

olive oil

for the sauce

2 handful of dried parasol mushrooms, soak in 1 cup of water for 1 hour

(keep the water for the sauce, of course 🙂 )

2 small onions, diced

2 tbsp vegan butter (you can use regular one)

1 tbsp olive oil

2 handful of fresh spinach

1 tbsp dried sage

salt, freshly ground pepper

purple potato gnocchi with mushroom sauce and spinach from freshgroundpepperblog.wordpress.com


Let’s start with the gnocchi.

Preheat the oven to 200°C. Set the potatoes on a tray lined with baking paper and prick each of them with a fork or sharp knife. Bake for about 45 min – 1 hour (depending on the size of the potatoes). Take out of the oven and let cool down completely. When cooled, peel the potatoes and transfer to a big bowl. Mash the potatoes with a fork, potato masher or potato ricer. When mashed, transfer to a clean, dry counter top or a wooden board. Top with half of the flour, sprinkle with salt and make a title whole in the center of the mound. Add the egg and using a fork slowly start to pull in the flour and potatoes to mix the ingredients. Then, using your hands, start to work on the dough, adding the rest of the flour. You only want to knead it until it comes together, otherwise your gnocchi will end up tough. When your ball of dough is ready, cut it into 4 sections and start to work each of the sections into a long “cigar”. Cut into small pieces and sprinkle with some more flour for them not to stick to each other. Gently dent each gnocco using your finger. Prepare a big pot of salted water for boiling.

Now you can start preparing the sauce.

Heat the olive oil with 1 tbsp of butter on a non stick pan. Add the onions, stir to coat and cook until the onions start getting transparent. Add the mushrooms, sage, the rest of the butter and stir and fry for about 4 minutes. Add the water from the mushrooms and cook until reduced to a thicker consistency. Add the spinach, stir, season with salt and pepper, reduce the heat and cover. Meanwhile add the gnocchi to the boiling water. Gently stir the water with a wooden spoon for about 10 seconds and keep cooking. When all the gnocchi are floating on top, take them out with a strainer and transfer to the pan with the mushrooms. Gently stir to coat all the gnocchi with the sauce and cook for about 1 minute.

Transfer to the plates and enjoy 🙂

purple potato gnocchi with mushroom sauce and spinach from freshgroundpepperblog.wordpress.com

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