1 lb. Peruvian Purple Potatoes
3/4 cups whole wheat flour
Scant of sea salt
1 teaspoon olive oil
1 recipe Parmesan Cream
16 Thai Basil leaves, chopped
Wash and half potatoes. Bring six quarts of salted water to a boil. Boil potatoes for 10 minutes, or until tender. Drain potatoes and run under cool water until cooled slightly. Peel skins off using your fingers under cool running water. Place peeled potatoes into a small mixing bowl. Using a pastry cutter, fork or potato ricer, mash potatoes while they are still warm until no lumps are detected. Let cool.
Whisk egg and pour over mashed potatoes. Fold egg into mashed potatoes. Adding sea salt and a little flour at a time, fold in flour gently until all of it is mixed in. Do not over mix, you want a light and fluffy mixture. Mound dough into a round ball and cut into eight pieces.
Find a clean work surface and lightly dust with more flour. Handling once piece at a time, gently form dough into the shape of a wide cylinder. Place your finger tips in the middle of dough, gently roll dough moving your finger tips outward forming a long even stick. Cut the dough into 1" pieces and set aside. Repeat steps with all eight pieces.
Bring a fresh 6 quarts of water to a boil with olive oil. Drop Gnocchi into boiling water. When they float to the top, their done! Serve with Parmesan Cream sauce and garnish with chopped Thai Basil and fresh ground pepper.
1/2 cup low fat milk (I use Organic 1%)
1 cup grated Parmesan, packed
3-4 dashes Wondra Flour
In a small sauce pan over medium heat, whisk Parmesan into milk until melted. Whisk in 3-4 dashes of Wondra until thickend. Set aside and let cool slightly. Serve over Purple Potato Gnocchi.