Purple Potato Gnocchi GF with Basil Pesto

Purple Potato Gnocchi GF with Basil Pesto

These gnocchi were so light and fluffy. 
Gary raved about them.
Apparently purple potatoes don't retain their color
as much as purple sweet potatoes do.
I wanted to cheat and use some purple food coloring
but I didn't, maybe next time.
The pesto could have been a bit runnier but I like it thick.

Gnocchi

8 small purple potatoes boiled, skins removed then grated or riced
2 eggs beaten
3/4 cup of 1:1 GF flour
salt for grated potatoes

Boil your potatoes with the skins on
when potatoes are al dente remove form the water
and cool just enough to peel the skins.
Don't peel beforehand because they will absorb too much water.

Next rice or grate the potatoes
I didn't have a ricer so I used a grater and it worked just fine.
Just make sure there are no lumps in the potatoes.
The idea is to have a smooth texture to the gnocchi.

On a lightly floured surface or a cold counter without flour
add beaten eggs to your potatoes and knead gently
then add flour a little at a time till mixture comes out smooth.
Don't add too much flour or knead too long
because you want a light and fluffy potato dough.

Cut kneaded dough into quarters
and roll each quarter into a long rope one inch in diameter.

Cut dough rope into one inch portions and
gently press each one inch piece of dough with a fork to form the gnocchi.
My gnocchi forming technique can be improved, next time.

Place gnocchi in refrigerator till ready to cook.
Bring a pot of salted water to boil and drop gnocchi into the water.
Gnocchi are cooked when they rise to the top.
It only takes a few minutes, watch closely.
Serve immediately with a sauce of your choice prepared in advance.
In this case I made a basil pesto and garnished with marigold petals.

Basil Pesto 

1/2 cup extra virgin olive oil or more as needed
2 cups fresh basil leaves, stems removed
2 large garlic minced with a micro planer
1 large shallot chopped very fine and sautéed till soft
1 tablespoon lemon juice
salt and pepper to taste
marigold petals for garnish

The potato gnocchi were so delicious, light and very fluffy.
Gary is still talking about these potato gnocchi.
They're like mashed potatoes in a dumpling shape.
Make potato gnocchi, your guests will be impressed and so will you.