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Halloween Potato Gnocchi

Category: Recipe
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My parents just celebrated their 49th wedding anniversary.


I’m proud of them.

I wish I was back in Syracuse so I could make my dad some gnocchi. My ma used to make him gnocchi every year for his birthday; it was a very special thing dish to make for someone, because it was so time consuming. I think I helped a couple of times, rolling the little pillows off the tines of a fork. But I’ve never gone ahead and made them myself.

Being that it is almost Halloween, I didn’t want these to be just any ordinary potato gnocchi, so I’ve used sweet potatoes and purple potatoes instead. Don’t worry, I’m sure I’ll still post something cutesy and dessert-like for Halloween. But you know me, I’m bringin’ savory back. 😉

The recipe for the gnocchi was adapted from the fabulous and amazing Anne Burrell. (She’s my faaavvvoorriitte!) I’ve halved the recipe, so you can make one batch of sweet potato, and one batch of purple potato.

Yes, this recipe may be time consuming, but things can be done a day in advance to help break up the time. And like I said before, gnocchi are special, so treat them as such.

…And BTW, it’s just potato and flour so… try not to complicate things.

Usually gnocchi are served with a brown butter and sage sauce.


Instead, I’ve made a light and fresh tomato and white wine sauce to go with the gnocchi. Since gnocchi are little potato-y floury balls, I wanted something fruity, acidic, and fresh to compliment them.

But by all means, go ahead and do the brown butter and sage sauce if you’d like.

The recipes for the sweet potato gnocchi and the purple potato gnocchi are the same, with the difference being what type of potato used.

Ingredients for Potato Gnocchi
  • 2lbs potatoes
  • 1 egg
  • 1/3 C grated Parmesan or Romano (no they aren’t the same thing, but they will lend the same idea as far as flavor.)
  • 2-3 C all-purpose flour
  • 2 tsp kosher salt
Instructions for Potato Gnocchi
  1. Preheat oven to 375°F, and bake potatoes (skins ON) for about 45 minutes to an hour. You’re looking for them to be absolutely fork tender throughout.
  2. Peel off the skins of the potatoes while they’re still fairly warm (use a kitchen towel to hold potatoes) and throw them into a ricer, or a food mill.
  3. Sprinkle milled potatoes on a baking sheet lined with parchment paper, and refrigerate until they’re thoroughly cold.
    ^The first three steps can be done a day in advance.^

  4. When potatoes are cool, mix eggs, cheese, and salt, and pour on top of potatoes. Now start sprinkling the flour on top as well; start with only 1 cup. Begin kneading mixture together. If it’s too sticky, add more flour a little at a time.
  5. Form dough into logs, and chop off chunks. Roll little pillows off the back of a fork, to achieve the classic “gnocchi lines.”
  6. Boil and salt water, and drop in gnocchi. Remove them about 10 seconds AFTER they’ve floated up to the top of the water.
Potatoes after being put through the food mill.
Pour all of the ingredients right on top of the milled potatoes.
Knead and add flour slowly until a nice ball of dough forms. Try and use as little flour as possible!
Now do the same with the sweet potatoes. Note that the milled sweet potatoes will be wetter than the purple potatoes. No biggie!

LEFTOVER GNOCCHI: Freeze on a sheet tray until all individual pieces are solid. Then pop them into freezer baggies for another day. Yay, look at you! You’ve made gnocchi for later too. 🙂

Ingredients for Tomato White Wine Sauce
  • 1/2 C tomatoes
  • 1/4 C onion, finely minced
  • 1/2 C white wine
  • 1 tsp white sugar
  • S+P
  • olive oil
Instructions for Tomato White Wine Sauce
  1. Heat olive oil in pan on medium-low, add onions, a dash of S+P, and sweat until onions are translucent.
  2. Add tomatoes, increase heat to high, so that tomatoes will burst.
  3. Add white wine and sugar, lower heat to medium until wine reduces by half.

I love how vibrant the orange hue is from the sweet potatoes.

Unfortunately, while the purple potato gnocchi were quite purple raw, they lost a lot of their color after boiling. Please restrain yourself from adding food coloring. Please?

And here’s hoping that we all find someone with which to share our lifetime. 🙂

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9 Notes

  1. Anna says:

    Great post! When everyone else is busy with Pumpkin recipes for Halloween, it is refreshing to have potatoes (in multicolor shades) for this season. I love the very idea. Happy Anniversary to your parents…Cheers to more years of married bliss ahead! Indeed, every bite of this wonderful recipe goes with a wish that everyone finds someone to share a great meal with…forever!

    • admin says:

      Thank you! I am enjoying everyone else’s pumpkin recipes, but thought maybe something different should be thrown into the mix 😉

  2. Jen says:

    Really refreshing to see something other than chocolate sweets and pumpkins 🙂 These look really great (even if the color fades some) and they solve my problem of boring white gnocchi!

  3. Kasey says:

    I love the different colors – so fun and fresh! Congrats to your parents!

  4. Vy says:

    can’t wait to try your recipe!

  5. gangy buffet says:

    Just made these, and adapted a little! Will feature on my website soon!! Thank you for the recipe!

  6. Faith says:

    Thanks so much for stopping by my blog and leaving that sweet comment! This looks like another fantastic savory Halloween recipe…and I’ve been wanting to try my hand at making gnocchi for a while. Bookmarking!

    And Happy Anniversary to your parents!

  7. Starr says:

    I’ve missed gnocchi so much since becoming sensitive to potatoes. But sweet potatoes are allowed, and I am SO HAPPY to discover this recipe! Thank you, from one delighted Italian!