Gnocchi con patate vitelotte e sugo di calamari
Vitelotte gnocchi with squid sauce Our original home cooking
I found vitelotte potatoes (which many call purple in Italy) only recently. At first I tried to make them fried like the others but I have not noticed big differences. In fact, to be honest, I definitely like the more traditional potatoes. But their color fascinates me and so on Sunday, that is yesterday, I tried to make gnocchi with them. I seasoned my purple gnocchi with a fish sauce without tomatoes to create a contrast of colors. The experiment was successful but the recipe is laborious. The dish is good. Will I make this kind of gnocchi again? I do not know. For the first time I had to use egg in my gnocchi dough (actually 3 quail eggs) and I discovered that working these vitelotte potatoes is a bit more difficult. Among other things, when I cooked my gnocchi, water turned into green, while gnocchi were less purple at the end (?!).
Ingredients / Serves 4
- For gnocchi dough
- 1kg (2.2 pounds) vitelotte potatoes
- 200g (7 ounces) all-purpose flour
- 3 quail eggs
- For gnocchi sauce
- 400g (14 ounces) frozen squids, cleaned that is ready to cook
- 250g (8 3/4 ounces) leek
- 1 dried bay leaf
- Some sprigs fresh chives
- Some sprigs fresh flat-leaf parsley
- 2 tablespoons plus 1 teaspoon Extra virgin olive oil
preparation: 40 minutes
plus thawing and resting time
cooking: 1 hour 30 minutes
total: 2 hours 10 minutes
- How many calories in a serving?
Calories: 510 (kcal) 26 % GDA (*)- 2135 (kJ)
Protein: 26.5 (g) 53 % GDA
Total fat: 11.9 (g) 17 % GDA
Total carbohydrate: 79.2 (g) 30 % GDA
Sugars: 4.9 (g) 6 % GDA
Look at infographic of nutrition facts
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Recipe for purple gnocchi with squid sauce
Preparation and cooking
- - Prepare fish sauce.
Let your squids thaw and then cut them into rings.
Slice leek very finely and then let it fry slightly in olive oil, on very low heat, together with bay leaf.
Add squids too. Let them flavor, stirring frequently.
Cover with hot water, season to taste with salt, and continue cooking, half-covered, on very low heat, until your squids are tender, about an hour. Remember to stir now and then.
Add other hot water, if necessary.
Clean parsley and chives. Wash and pat dry with absorbent kitchen paper. You have to cut them into your sauce just before turning off the stove.
- - Meanwhile ...
... steam vitelotte potatoes. I had to wash them thoroughly because full of earth.
- - Prepare gnocchi.
When steamed potatoes are still warm, peel them and put them through a masher.
The edible portion was lower than expected and so I had to weigh my mashed potatoes. I had only 600g (1 1/3 pound). So I decided to add less flour than usual. I used only 200g (7 ounces) flour, included the amount required for dusting the work surface.
The difficulty in kneading suggested me to add eggs too. I added 3 quail eggs. One whole hen egg seemed excessive to me. Luckily, I have always quail eggs at home that allows me to frazionate hen eggs. Remember to salt your dough ;))
Then I made my gnocchi as usual. You can find the link to my recipe for potato gnocchi below.
- - Gnocchi cooking.
You have to cook gnocchi in abundant salt water. I have the habit to transfer my gnocchi, as soon as I see them floatting to the surface, with a slotted spoon into the pan with hot sauce.
Just before serving
- - Serve your gnocchi still hot.
- - My husband and I ate these purple or blue-violet (as you prefer) gnocchi twice, on Sunday and Monday. They are perfect, even heated up!
- - Squid sauce is perfect for every kind of potato gnocchi but I recommend you to choose good-quality frozen or fresh squids. If you prefer fresh squids, you have to buy 800g (1 3/4 pounds) of these molluscs.
- - If you prepare this dish of vitelotte gnocchi for your family menu, remember it is one-plate meal. Complete your meal with fresh fruit.
- - They serve 8 people if you choose them for a full menu, Italian-style.
- - I suggest these violet gnocchi for your colored theme menus ;)).
Useful links for this recipe
- - Here's the recipe for gnocchi dough with detailed directions
- - Remember: gnocchi is always a hearty dish.
- - Vitelotte potatoes are rare. They are thick-skinned and so when I find them I can keep them for long time. I use them for my scenographic dishes.
Their nutrition properties are interesting. They have a dark violet-blue flesh thanks to natural pigments in the anthocyanin group of flavonoids. They have been cultivated in France since the early 19th century.
They are harvested in late summer and can be found in cold months more easily.
- - Fiber per serving: 5.8 grams
What's the right wine for " Vitelotte gnocchi with squid sauce "?
My husband and I paired chardonnay wine (from Veneto) to this gnocchi dish dressed with fish sauce.
Rating: 5 / vote cast: 2