Violet potato gnocchi with fresh tomato sausage

The preparation of gnocchi is one of the most relaxing acts in the kitchen. It starts with the slow boiling of potatoes, to pass from the pleasant and soft dough. Small secrets will make it scented and pleasant to the palate. The gnocchi are a pleasure for savory, but they can also become a healthy and anti-aging dish by choosing the right ingredients.
Our recipe calls for the use of Vitelotte potatoes, a variant with a dark purple color. Not very big and firm, the purple potato has beneficial properties and a good taste.
The ingredients for 4 people: For the gnocchi: 800gr of purple Vitelotte potatoes, 1 egg, about 180 / 200gr of flour, plenty of nutmeg, salt. For the sauce: cherry tomatoes, garlic, tomato sauce, salt, fresh basil.
The procedure: put some cold water in a saucepan, add salt and dip the potatoes. Bring to a boil, then boil the potatoes. Do the “toothpick” test to check how the potatoes are cooked. Drain and peel them. Prepare a fountain with the flour, then mash the potatoes. Put the egg in the middle, salt and plenty of nutmeg. Knead slowly until a smooth dough is obtained. Make a ball and place it in a bowl.

Take a portion of dough and form a long cylinder that you will cut into small dumplings. Pass them on the prongs of the fork to give the classic decoration on the dumpling. Put them on a tray and put them in a freezer to prevent the potato from oxidizing and releasing water.
In a large pan put plenty of extra virgin olive oil and garlic. Add the passata and salt. After a few minutes add the tomatoes that you have cut into wedges. Salt again and add chopped basil. Cook for about 20 minutes. Taste and season with salt if necessary.
In a large saucepan, boil the salted water, then throw away the gnocchi. After a few minutes you will see them surface, take them with a slotted spoon and place them in the sauce pan. Pass them over for a few minutes in the sauce, then serve with plenty of grated Parmesan cheese.


  • The Vitelotte potato is an ancient peel potato and purple pasta belonging to the Solanaceae family. It should not be confused with the most common purple-yellow potato. It is cultivated mainly in Latin America and France. The characteristic color is due to the abundant presence of anthocyanins, powerful antioxidants with anti-inflammatory, anti-aging and anticancer activity.
  • The tomato, Solanum lycopersicum, belongs to the Solanaceae family. It is rich in antioxidants and substances with anticancer activity such as flavonoids, polyphenols and carotenoids. In particular, lycopene, a red-colored carotenoid, has anti-aging properties and counteracts bad cholesterol (LDL) and arterial hypertension. It also has a strong antitumor activity, in particular against breast, prostate and ovarian cancer. The highest concentrations are found in the cooked tomato (sauces, pureed, concentrated) compared to the raw one, and its absorption increases in combination with the extra virgin olive oil.
  • Basil is an extremely fragrant and fragrant herb and its delicate leaves, with a distinctly aromatic flavor, are used mostly in Mediterranean and Asian cuisine. It has remarkable nutritional properties and is rich in countless minerals and nutrients including vitamin K and manganese. It is an excellent source of copper and vitamin C, as well as calcium, iron, folic acid and omega 3 fatty acids.

#antiage #antioxidant #neverstop violet potato gnocchi with fresh tomato sausage

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