Purple Potato Gnocchi Recipe
Braised beef tongue, slow-roasted tomatoes, Padrón peppers, white asparagus tips, braised leeks
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Ingredients
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Gnocchi and Accompaniments
Method
Preparation and Cooking
- 1
Make the Gnocchi
2. In a mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add a bit more flour.
- 2
Shape the Gnocchi
3. Divide the dough into small portions and roll each into a long rope about 1/2 inch thick. Cut into 1-inch pieces and press each piece with a fork to create ridges.
- 3
Cook the Gnocchi
4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 4
Prepare the Accompaniments
5. While the gnocchi cooks, prepare the accompaniments. Sauté the Padrón peppers in olive oil until blistered. Reheat the braised beef tongue, slow-roasted tomatoes, white asparagus tips, and braised leeks separately.
- 5
Plate the Dish
6. To serve, arrange the gnocchi on a plate and top with the braised beef tongue, slow-roasted tomatoes, Padrón peppers, white asparagus tips, and braised leeks.
