Blue potato gnocchi

These blue potatoes give Theo Randalls gnocchi a cool purple hue, served simply with Jerusalem and globe artichokes
By Theo Randall
Blue potato gnocchi
  • Rating:
  • Effort: easy


For the gnocchi

  • 1 kg blue potatoes, peeled and cut in half
  • 200 g '00' flour
  • 2 large eggs, yolks only

For the artichokes

  • 350 g mixed Jerusalem and globe artichokes, finely sliced
  • 1/2 clove garlic, finely sliced
  • 150 ml double cream
  • 100 g parmesan, grated
  • 1 tsp parsley


1. For the gnocchi: cook the potatoes in a large pan of boiling salted water for 10-12 minutes, or until tender. Drain, then set aside in the colander for a few minutes to allow excess moisture to steam off.

2. Pass the potatoes through a potato ricer, or mash with a potato masher, until smooth and lump-free. Place into a bowl and set aside to cool.

3. When the potato has cooled, mix in the flour and the egg yolks to form a soft, pliable dough. Divide into six equal pieces, then roll each piece into a long sausage shape about 2cm/1in in diameter.

4. Cut off 2cm/1in lengths of dough from each sausage, then press each piece with the back of a fork to create ridges.

5. For the artichokes: cook the Jerusalem and globe artichokes in a pan of boiling salted water for 3-4 minutes or until tender with a bit of a bite. Drain and set aside.

6. In a small pan, heat the double cream with the garlic until it comes to the boil. Cook for 4-5 minutes, then add the artichokes and most of the parmesan cheese. Season to taste with salt and freshly ground black pepper.

7. To cook the gnocchi, bring a large pot of salted water to the boil. Add the gnocchi and cook until they rise to the surface. Drain, reserving a few tablespoons of the cooking water.

8. Add the gnocchi to the pan with the artichokes, adding a few splashes of the reserved cooking water if the mixture is too thick. Stir to coat the gnocchi in the sauce.

9. Serve the gnocchi in wide pasta bowls and sprinkle over the remaining parmesan and the parsley.

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