As the vibrant hues of sunset wash over my kitchen, I often find inspiration in the comforting embrace of homemade meals. Recently, I experienced a spark of creativity while experimenting with a delightful twist on traditional gnocchi: Purple Sweet Potato Gnocchi. The bold color of the purple sweet potatoes not only brings a feast for the eyes but also infuses each bite with a subtle sweetness that’s simply irresistible.
With the addition of a zesty Cilantro Mint Chutney, this dish transforms into a refreshing and flavorful delight—perfect for impressing guests or simply treating yourself after a long day. What I love most about this recipe is its balance; the earthy sweetness of the gnocchi harmonizes beautifully with the bright, herbaceous notes of the chutney.
Join me in creating this culinary masterpiece that’s as nourishing as it is vibrant. Your taste buds will thank you!
Why is Purple Sweet Potato Gnocchi so special?
Vibrant Color: This dish dazzles with its stunning purple hue, making your plate pop with color.
Unique Flavor: The sweet potatoes add a subtle sweetness that’s both comforting and bold.
Fresh Chutney Boost: The cilantro mint chutney elevates the dish with zesty freshness, perfect for warm weather.
Easy-to-Follow: With just a few simple steps, you’ll master this gnocchi recipe, even if you’re new to cooking.
Crowd-Pleasing: Impress your guests or family with a homemade meal that caters to all taste preferences—vegan and gluten-free-friendly! For more tasty meal ideas, check out our section on quick homemade recipes.
Purple Sweet Potato Gnocchi Ingredients
For the Gnocchi
• Mashed purple sweet potatoes – 1 ½ cups of this vibrant ingredient lends a natural sweetness and beautiful color to your gnocchi.
• All-purpose flour – 1 cup (plus extra for dusting) is essential for forming the gnocchi and achieving the perfect texture.
• Salt – ½ tsp enhances the flavors of the sweet potatoes, making each bite deeply satisfying.
• Olive oil (optional) – 1 tbsp can make your dough richer and more tender, but it’s not a must-have.
For the Cilantro Mint Chutney
• Fresh cilantro leaves – 1 cup, packed, provides a refreshing herbaceous flavor that complements the sweetness of the gnocchi beautifully.
• Fresh mint leaves – ½ cup adds a cooling element that brightens up the dish, perfect for warm days.
• Garlic clove – 1 clove brings depth and richness to the chutney, balancing the freshness of the herbs.
• Small green chili (optional) – 1 adds a kick of heat for those who like it spicy!
• Juice of 1 lime – This zesty ingredient lifts the flavors and adds a touch of acidity to the chutney.
• Sugar – 1 tsp helps balance the acidity of the lime and enhances the chutney’s overall flavor.
• Salt – ¼ tsp ensures a well-rounded flavor in your chutney.
• Water – 2–3 tbsp adjusts the consistency of your chutney to the perfect smoothness.
Dive into making this stunning Purple Sweet Potato Gnocchi—it’s not just a meal; it’s an experience on your plate!
How to Make Purple Sweet Potato Gnocchi
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Prepare Sweet Potatoes: Start by roasting or steaming the purple sweet potatoes until tender, about 20 minutes. Once cooked, let them cool, peel, and mash until you achieve a smooth consistency. Measure out 1½ cups for the dough!
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Combine Ingredients: In a large mixing bowl, blend the mashed potatoes with ½ tsp salt and 1 tbsp olive oil (if using). Gradually incorporate the flour, mixing until a soft, non-sticky dough forms—it should feel pliable yet hold its shape.
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Shape the Gnocchi: Divide the dough into manageable sections and roll each piece into long ropes, approximately 1/2 inch thick. Cut these ropes into bite-sized pieces, and if desired, press a fork lightly into each piece to create ridges that catch the sauce beautifully.
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Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Drop in the gnocchi and cook until they float to the surface, about 2–3 minutes. Use a slotted spoon to remove them carefully.
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Crisp Them Up (optional): For a delightful contrast in texture, sauté the boiled gnocchi in olive oil over medium heat for 2–3 minutes per side until they develop a golden, crispy exterior—this is totally optional but highly recommended!
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Make the Chutney: In a blender, combine 1 cup fresh cilantro, ½ cup fresh mint, 1 garlic clove, optional green chili, lime juice, sugar, ¼ tsp salt, and 2–3 tbsp water. Blend until smooth, adjusting the water to reach your desired consistency.
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Serve Beautifully: Arrange the cooked gnocchi on a plate, drizzle generously with the fresh cilantro mint chutney, and finish with a garnish of microgreens or a sprinkle of citrus zest for an extra pop!
Optional: Add a sprinkle of toasted nuts for a delightful crunch.
Exact quantities are listed in the recipe card below.
Expert Tips for Purple Sweet Potato Gnocchi
- Choose Sweet Potatoes Wisely: Opt for fresh, vibrant purple sweet potatoes. Look for ones that are firm and without any soft spots for the best flavor.
- Avoid Over-Mixing: When combining the dough, mix just until incorporated. Overworking it can lead to tough gnocchi, so treat it gently!
- Test for Doneness: After boiling, the gnocchi should float for about 2–3 minutes. If they sink, they need more time. Don’t rush this crucial step.
- Sauté for Flavor: For added depth, consider sautéing the gnocchi in olive oil after boiling. This creates a crispy texture that complements the soft interior beautifully.
- Adjust Chutney Consistency: When blending your cilantro mint chutney, add water a little at a time. This helps you achieve the perfect pourable consistency without making it too watery.
- Garnish Creatively: Enhance presentation and flavor by garnishing with microgreens, citrus zest, or even toasted nuts for a delightful crunch in your Purple Sweet Potato Gnocchi.
What to Serve with Purple Sweet Potato Gnocchi?
Elevate your meal experience by pairing these delightful gnocchi with fresh, vibrant sides that complement their unique flavor.
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Garlic Butter Sautéed Greens: The earthy bitterness of greens like kale or Swiss chard sautéed in garlic butter contrasts beautifully with the sweet gnocchi.
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Roasted Cherry Tomatoes: These burst-in-your-mouth tomatoes add a sweet and savory element, enhancing the overall dish with a juicy explosion.
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Creamy Polenta: The creamy texture of polenta provides a comforting, rich base that wonderfully balances the gnocchi’s sweetness. It’s hearty and satisfying.
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Zesty Lemon Salad: A fresh salad of mixed greens with a zesty lemon vinaigrette brings a bright, tart note that cuts through the richness of the dish.
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Grilled Asparagus: Crunchy and tender, grilled asparagus adds a lovely char and earthy flavor, making it a perfect match. Don’t forget a sprinkle of parmesan!
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Sparkling Water with Mint: To drink, a refreshing sparkling water infused with mint offers a clean palate cleanser that echoes the freshness of the chutney.
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Dark Chocolate Mousse: End your meal with a silky-smooth dark chocolate mousse; its richness provides a delightful contrast to the lively flavors of the gnocchi.
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Toasted Pine Nuts: For an added crunch, sprinkle toasted pine nuts over the gnocchi, combining delightful texture with an earthy nuttiness that ties everything together.
With these delicious pairings, your Purple Sweet Potato Gnocchi will shine even brighter on the dinner table!
How to Store and Freeze Purple Sweet Potato Gnocchi
Room Temperature: Enjoy freshly made gnocchi right away, but if you need to store them, keep them at room temperature for up to 2 hours before cooking.
Fridge: Store any leftover cooked gnocchi in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with olive oil to restore its delightful texture.
Freezer: Freeze uncooked gnocchi on a baking sheet for about 2 hours until firm, then transfer them to a freezer-safe bag or container. They can last for up to 3 months this way. No need to thaw; just drop them directly into boiling water and cook for a few extra minutes!
Reheating: When reheating, ensure your gnocchi are heated through by sautéing them in a bit of oil or sauce for about 5 minutes, turning until they are hot and slightly crispy.
Purple Sweet Potato Gnocchi Variations
Get ready to delight your palate with some creative twists on this colorful dish!
- Gluten-Free: Substitute all-purpose flour with your choice of gluten-free blend for a similar texture without the gluten.
- Vegan Gnocchi: Omit olive oil and use a flaxseed mixture as a binder for the dough. It keeps the gnocchi deliciously tender!
- Herbed Gnocchi: Mix in finely chopped fresh herbs such as thyme or rosemary into the dough for an aromatic twist that enhances flavor.
- Sweet Potato Blend: Combine purple sweet potatoes with regular sweet potatoes for a mix of flavors and textures that still stuns visually!
- Nutty Crunch: Add toasted pine nuts or walnuts to the chutney for a delightful crunch that complements the softness of the gnocchi.
- Cheesy Delight: Fold shredded parmesan or nutritional yeast into the gnocchi mixture for a rich, cheesy flavor that’s absolutely irresistible!
- Spicy Kick: Incorporate finely chopped jalapeños or red pepper flakes into the chutney if you love a spicy punch paired with the sweetness of the dish.
- Squash Gnocchi: Switch out purple sweet potatoes for roasted butternut or acorn squash for a seasonal twist that layers in sweetness and warmth.
Make Ahead Options
These Purple Sweet Potato Gnocchi are perfect for meal prep enthusiasts! You can prepare the gnocchi dough up to 24 hours in advance by following steps 1-2 and storing it wrapped tightly in plastic wrap in the refrigerator. Alternatively, once shaped, the gnocchi can be frozen for up to 3 days—just place them in a single layer on a baking sheet until they’re firm, then transfer to a resealable bag. To maintain their quality, make sure to boil them directly from frozen for about 4-5 minutes. When ready to serve, simply sauté the boiled gnocchi in olive oil for that crispy finish and remix with your cilantro mint chutney for an effortlessly delicious meal!
Purple Sweet Potato Gnocchi Recipe FAQs
What should I look for when selecting purple sweet potatoes?
Absolutely! When choosing purple sweet potatoes, opt for those that are firm and free of dark spots or bruises. The skin should be vibrant and smooth, indicating freshness. If they have any soft spots, they likely won’t have the best taste, so select the ones that feel sturdy and lively!
How should I store leftover Purple Sweet Potato Gnocchi?
Leftover cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of olive oil to a pan over medium heat and sauté the gnocchi for about 5 minutes, turning occasionally until they are heated through and a bit crispy on the outside!
Can I freeze uncooked Purple Sweet Potato Gnocchi?
Yes, you can! To freeze uncooked gnocchi, first place them in a single layer on a baking sheet and freeze for about 2 hours until firm. Once frozen, transfer them to a freezer-safe bag or container where they’ll keep well for up to 3 months. When you’re ready to cook, just drop them directly into boiling water without thawing—add an extra minute or two to the cooking time!
What if my gnocchi dough is too sticky?
If your dough turns out too sticky, don’t worry! Gradually sprinkle in additional flour, a tablespoon at a time, while gently folding the dough until it reaches a soft, manageable consistency. Just remember—avoid overworking the dough! This will keep your gnocchi tender and light.
Are there any dietary considerations I should be aware of?
Sure! This recipe is naturally gluten-free-friendly if you substitute the all-purpose flour with a gluten-free flour blend. It’s also vegan, but be sure to check that any additional ingredients (like store-bought chutney) fit your dietary preferences. For those with allergies, please take note of any personal sensitivities to nuts or spices that might be added as garnishes!
Delicious Purple Sweet Potato Gnocchi with Fresh Chutney
Ingredients
Equipment
Method
- Prepare Sweet Potatoes: Roast or steam the purple sweet potatoes until tender, about 20 minutes. Cool, peel, and mash until smooth. Measure 1½ cups for the dough.
- Combine Ingredients: In a large bowl, blend mashed potatoes with ½ tsp salt and 1 tbsp olive oil (if using). Gradually add flour until a soft dough forms.
- Shape the Gnocchi: Divide dough and roll into ropes about ½ inch thick. Cut into bite-sized pieces and press a fork into each piece to create ridges.
- Cook the Gnocchi: Boil salted water, drop in gnocchi, and cook until they float, about 2–3 minutes. Remove with a slotted spoon.
- Crisp Them Up (optional): Sauté the gnocchi in olive oil until golden and crispy, about 2–3 minutes per side.
- Make the Chutney: Blend cilantro, mint, garlic, green chili (if using), lime juice, sugar, salt, and water until smooth. Adjust water for consistency.
- Serve Beautifully: Plate the gnocchi, drizzle with chutney, and garnish with microgreens or citrus zest.