Violet gnocchi

Total time: 1hr 15m
Preparation Time: 75m

For 4 people

Nutritional Information

Contains 592 Kcal, 19g Protein, 76g Carbohydrates, 21g Fat


  • Dough
  • 700 g Blaue St. Galler potatoes (blue potatoes), freshly cooked, peeled
  • 300 g white flour
  • 1 eggs, beaten
  • 1.25 tsp salt
  • Cook the gnocchi
  • salted water, boiling
  • Sauce
  • 1 tbsp oil
  • 1 dl white wine
  • 250 g chanterelles
  • 0.25 tsp salt
  • 2 dl single cream for sauces
  • a little pepper
  • 50 g Parmesan, shaved into thin strips using a peeler
  • 0.25 bunch chives, cut 4 cm long

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  • Dough

    Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, add the potatoes, season with salt, cover and cook over a medium heat for approx. 45 mins. until soft. Pass the potatoes through a food mill into a bowl, allow to cool slightly. Add the flour, egg and salt.
  • Gnocchi

    On a lightly floured surface, shape the mixture into 4 rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Using your thumb, roll them over the prongs of a fork to create a pattern. Place the gnocchi on a floured towel.
  • Cook the gnocchi

    Cook the gnocchi in batches in gently simmering salted water for approx. 2 mins. until they float to the surface. Remove with a slotted spoon, drain, add the oil and keep warm. Set aside 100 ml of cooking water.
  • Sauce

    Heat the oil in a frying pan, fry the chanterelle for approx. 3 mins. Pour in the wine, reduce almost completely, add the reserved cooking water and cream, heat through, season. Stir in the gnocchi and heat gently. Sprinkle with the parmesan and chives.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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