Violet gnocchi

Violet gnocchi

Total: 1 hr 15 min. | Active: 1 hr 15 min.
Nutritional value / people: 592 kcal
, Fat: 21 g
, Carbohydrate: 76 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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700 g Blaue St. Galler potatoes (blue potatoes), freshly cooked, peeled
300 g white flour
1 egg, beaten
1 ¼ tsp salt


1 tbsp oil
250 g chanterelles
1 dl white wine
2 dl single cream for sauces
¼ tsp salt
a little pepper
50 g Parmesan, shaved into thin strips using a peeler
¼ bunch chives, cut 4 cm long

Cook the gnocchi

salted water, boiling
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How it's done

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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.


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.


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.

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.


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