Purple Potato Gnocchi
The most consumed potato in Okinawa is this unique-colored Japanese sweet potato. The purple color comes from natural pigments called anthocyanins, which have antioxidant properties. Additionally, the anthocyanins in purple potatoes have been associated with potential health benefits, including anti-inflammatory and antioxidant effects. Get creative and add these to soups or stews or come up with your unique way to showcase the potatoes that people eat daily in the blue zones and live to 100. Longevity and clean eating. Looks like they are on to something.
Ingredients
- 2 medium-cooked purple sweet potatoes (should be around 1 ½ cups of flesh)
- 1½ cups chickpea flour + extra for dusting
- 2 tablespoons olive oil
- 2 teaspoons salt
Instructions
- In a large bowl, add cooked and roughly mashed sweet potatoes (room temperature works well). Add flour, oil, and salt, and mix well with your hands. The dough should not be too sticky, so you may have to add a little more flour to get the dough into a ball that does not stick to the bowl.
- Cover and let rest for 15 minutes.
- Divide the dough ball into 3-4 balls. On a lightly floured covered surface, roll each ball and work into long uniform rope strips that are about an ¾ inch thick. Cut the strips into small bite-sized ½ -inch pieces.
- Bring a pot of salted water to a boil and add the gnocchi in batches. Boil on medium heat and simmer for about 3 minutes or until the gnocchi floats to the top. While it is cooking, stir the water to make sure none of the pieces are sticking to the bottom. Remove with a slotted spoon, drain well, and set aside till the rest are cooked.
- Serve with your favorite pesto or sauce.