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Purple Gnocchi With Shiitake Mushrooms

The first time I encountered purple gnocchi, it wasn’t in a restaurant or a cookbook, but at a bustling farmer’s market in Tuscany. An elderly woman, her hands stained a vibrant violet, was selling small bags of these intriguing potato dumplings. The color, naturally derived from purple yams, was so striking against the backdrop of earthy greens and reds. I bought a bag, cooked them simply with sage and butter, and was instantly transported. The delicate sweetness of the yam, the satisfying chew of the gnocchi, and the nutty aroma – it was a culinary experience I’ve cherished ever since.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Yield: About 4 servings
Dietary Type: Vegetarian (can be made vegan by omitting parmesan)

Ingredients

For the Gnocchi:

2 lbs purple yams
¾ cup all-purpose flour, plus more as needed and more for dusting
1 large egg

For the Sauce:

2 tablespoons olive oil
3 garlic cloves, minced
3 ounces shiitake mushrooms, stemmed and sliced (about 2 cups sliced)
2 teaspoons fresh lime zest
2 tablespoons fresh lime juice
Kosher salt & freshly ground black pepper, to taste
½ cup freshly grated parmesan cheese, plus more for garnish
½ cup fresh basil, leaves thinly sliced, divided
Lime wedge, for serving

Equipment Needed

Oven
Baking sheet
Fork
Potato ricer (or food mill)
Bench scraper (or knife)
Large pot
Slotted spoon or spider
Large skillet

Instructions

Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Bake the yams directly on the oven rack until they are completely tender when pierced with a fork, about 45 minutes. Baking directly on the rack allows the yams to steam slightly in their own juices, resulting in a more concentrated flavor.
Transfer the baked yams to a work surface and halve them lengthwise. Allow them to cool slightly, then scoop the flesh out of the skins and pass the purple yam through a ricer onto a clean work surface lightly dusted with flour. A ricer ensures a light and fluffy texture, preventing the gnocchi from becoming dense. If you don’t have a ricer, a food mill will work, or you can carefully mash the yams with a fork, being mindful not to overwork them.
Spread the riced yam into an even layer and allow it to cool until just warm. This is crucial for preventing the egg from cooking when it’s added.
Break the egg over the surface and sprinkle ½ cup of the flour over the yam. Use your hands to gently work the mixture into a shaggy dough. It’s important to be gentle at this stage; over-mixing will develop the gluten in the flour, resulting in tough gnocchi.
Bring the dough together into a loose ball and sprinkle with the remaining ¼ cup of flour. Gently fold and press the dough, adding more flour as necessary if it’s too sticky, just until it forms a uniform consistency. The dough should be soft and pliable, but not overly sticky.
Lightly dust the dough with flour and form it into a log.
Clean your work surface and dust it with fresh flour. Using a bench scraper (or a sharp knife), cut the dough into quarters.
Working with one piece at a time, use the palms of your hands to roll the dough into ¾-inch-thick ropes.
Cut the ropes into 1-inch pieces. Lightly roll each piece into a ball and press it over the tines of a fork to create ridges. These ridges not only add visual appeal but also help the sauce cling to the gnocchi. Transfer the gnocchi to a baking sheet dusted with flour to prevent sticking.
Repeat with the remaining dough.
Meanwhile, bring a large pot of generously salted water to a boil. The salt seasons the gnocchi from the inside out.
Working in batches, carefully transfer the gnocchi to the boiling water, gently stirring once or twice to prevent sticking.
Cook until the gnocchi float to the surface, which should take about 3-5 minutes. Once they float, cook for an additional 30 seconds to ensure they are cooked through.
Using a spider or slotted spoon, transfer the cooked gnocchi to a sheet tray lightly drizzled with olive oil and set aside. This prevents them from sticking together.
Reserve ½ cup of the gnocchi cooking liquid. This starchy water will help emulsify the sauce and create a velvety texture.
Heat the 2 tablespoons of olive oil in a large skillet over low heat. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to burn the garlic, as it can become bitter.
Increase the heat to medium and add the sliced shiitake mushrooms. Cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 4-5 minutes. The browning process, known as the Maillard reaction, develops complex and savory flavors.
Stir in the lime zest and lime juice, and season to taste with salt and pepper. The lime adds a bright, acidic counterpoint to the earthy mushrooms and sweet yams.
Add the cooked gnocchi, reserved cooking liquid, grated parmesan cheese, and ¼ cup of the sliced basil to the skillet.
Toss to thoroughly combine and cook until the sauce is thickened and slightly reduced, about 3 minutes. The parmesan cheese will melt into the sauce, adding richness and umami.
Serve the gnocchi immediately, garnished with freshly grated parmesan cheese, the remaining basil, and lime wedges for squeezing.

Expert Tips & Tricks

Don’t overwork the dough: This is the most important tip for light and fluffy gnocchi. Over-mixing develops the gluten, resulting in tough, gummy dumplings.
Adjust the flour: The amount of flour needed will depend on the moisture content of your yams. Start with the recommended amount and add more, a tablespoon at a time, only if the dough is too sticky to handle.
Freeze the gnocchi: You can freeze uncooked gnocchi for up to 2 months. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. Cook them directly from frozen, adding a minute or two to the cooking time.
Make it ahead: The gnocchi dough can be made a day in advance and stored in the refrigerator, wrapped tightly in plastic wrap. Let it come to room temperature before rolling and cutting.
Roast the garlic: For a deeper, sweeter garlic flavor, try roasting the garlic cloves before mincing them.

Serving & Storage Suggestions

Serve the purple gnocchi immediately while it’s hot and the sauce is creamy. The bright green basil and extra parmesan cheese make for a beautiful presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if needed to loosen the sauce.

While the gnocchi can be frozen after cooking, the texture may change slightly upon thawing. If freezing is necessary, undercook the gnocchi slightly before freezing and reheat them directly in the sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	493.7 kcal	N/A
Calories from Fat	109 kcal	N/A
Total Fat	12.2 g	18%
Saturated Fat	3.6 g	17%
Cholesterol	57.5 mg	19%
Sodium	230.3 mg	9%
Total Carbohydrate	83.8 g	27%
Dietary Fiber	10.2 g	40%
Sugars	2 g	N/A
Protein	13 g	26%

Note: % Daily Value based on a 2000 calorie diet.

Variations & Substitutions

Vegan: Omit the egg from the gnocchi recipe and use a vegan parmesan cheese alternative. You can also add a tablespoon of olive oil or aquafaba (chickpea brine) to the dough to help bind it.
Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for binding.
Sweet Potato Gnocchi: If purple yams are unavailable, you can use regular sweet potatoes as a substitute. The color will be different, but the flavor will still be delicious.
Seasonal Variations: In the fall, try adding roasted butternut squash to the sauce. In the spring, asparagus and peas would be a delightful addition.
Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use a food processor to make the gnocchi dough?
A: While a food processor can be used, it’s easy to overwork the dough. I recommend mixing the dough by hand for best results.

Q: How do I know when the gnocchi are cooked?
A: The gnocchi are cooked when they float to the surface of the boiling water and have been cooked for an additional 30 seconds.

Q: Can I make the sauce ahead of time?
A: Yes, the sauce can be made up to a day in advance and stored in the refrigerator. Reheat gently before adding the gnocchi.

Q: What if my gnocchi dough is too sticky?
A: Add flour, 1 tablespoon at a time, until the dough is manageable.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred, you can use dried herbs in a pinch. Use about 1 teaspoon of dried basil in place of the ¼ cup of fresh basil.

Final Thoughts

Purple gnocchi with shiitake mushrooms is a delightful and visually stunning dish that is surprisingly easy to make at home. The combination of sweet, earthy, and savory flavors is sure to impress your family and friends. Don’t be intimidated by the vibrant color – embrace the purple power and get cooking! I encourage you to try this recipe and experiment with your own variations. Pair it with a crisp white wine for a truly memorable meal. And please, share your creations and feedback – I’d love to see what you come up with!

Purple Gnocchi With Shiitake Mushrooms Recipe