Purple Sweet Potato Gnocchi with Cilantro Mint Chutney

Instead of your typical russets, these purple sweet potato gnocchi get their fabulous color and exotic taste from a purple sweet potato (ube). They’re soft and pillowy, with just little bit of sweetness. Pan fried until crispy and tossed with a quick and flavorful cilantro mint chutney. Homemade gnocchi may seem difficult to make, especially when one of the ingredients looks like it came from another planet, but it’s actually really simple and straightforward to make!

I will always we amazed by the purple sweet potato. I really should have taken a picture of the raw ingredients here, because it honestly looks fake. There were several times throughout this process where I had to remind myself I was cooking not playing with play dough.

Not only is it beautiful, the potato adds such an interesting flavor to these purple sweet potato gnocchi. It’s a little sweet, I’ve heard it described as almost wine-like. This rich flavor goes great with a light herb sauce, such as a cilantro mint chutney.

A common problem when making gnocchi is working with potatoes that are too moist and require a lot of flour to come together. This results in dense, chewy gnocchi, instead of that soft and pillowy texture were going for.

What’s great about these purple sweet potatos is that they are extremely dry. Especially when baked in the oven or microwaved, you will be surprised how little flour is required to form a dough. The key is to mash the potato really well before you add the flour. If there are any clumps left in the mixture you will have a hard time rolling it out and they may fall apart while cooking.

Want more pasta recipes? Try these:

• Vegan Gnocchi with Sunflower Kale Pesto and Crispy Sweet Potatoes
• Creamy Vegan Lemon Artichoke Pasta
• Vegan Stuffed Shells with Sunflower Pesto

Made this recipe? Tag wandering_chickpea on Instagram!