Ever since I made the oven fried purple sweet potato chips, I’ve been obsessed with them. I just love their naturally occurring bright purple color, and I wanted to make everything with them while they are in season. The potatoes are available at Central Market and Asian supermarkets; they are basically the same quality, but different price tag.

The recipe I found online makes a good basis for Gnocchi, but I did put my own twist to it. I added fresh ground Nutmeg instead of the mace, and also in finishing the dish, I added sage.

The sweet potatoes are first cooked in a microwave for 10-12 minutes until cooked through. You can boil them as well, but the microwave is actually a lot less work, since you don’t have to bother with boiling water, etc.

The potatoes are then cooled, peeled, and processed in a food processor. If you have a potato ricer, use that, but a processor will work as well. You want the potato to be evenly grained, otherwise you’ll run into trouble when you try to roll them out, and these big chunks will come out by themselves.

Fresh ricotta and Parmesan cheese are added along with the spices, sugar, and salt.

Then the flour is added until a dough forms.

The dough is split into 6 pieces, and each piece rolled into a long tube.

Your tube should be about 3/4 inch thick, and you don’t have to make a continuous tube with the dough. If it’s easier to roll a shorter strand, you can do that. The dough is cut into about 3/4 inch long pieces.

To make the little indentations on the Gnocchi, I rolled the pieces with a curved side of the fork towards the edge of my cutting board.

You want to do it gently, or you can skip this step completely.

This is the most time-consuming part of the process, but you can freeze these ahead of time and they are good for a few weeks.

To cook the Gnocchi, you start with boiling a pot of water with salt, and put the gnocchi pieces, frozen or fresh (do not thaw frozen gnocchi) in the boiling water and cook for 4 or 5 minutes. The gnocchi is drained and set aside until cool on paper towels. Then some butter is browned in a pan, and the cooked gnocchi is put into the pan, and cooked until lightly browned. This gives the Gnocchi a slightly crispy skin, and a creamy soft interior.

The gnocchi is transferred into a plate, and set in a warm oven. To finish up the Gnocchi, I put some fresh sage leaves in the butter in the pan, and cooked them until crisp, then I sprinkled these sage leaves on the Gnocchi along with some shaved Pecorino cheese.

Purple Sweet Potato Gnocchi Recipe: http://abeautifulmosaic.wordpress.com/2008/06/21/the-color-purple/