It was my best friend/Heather from Gladstone/landlord's 29th birthday and she really wasn't about to do celebrate. I'd been asking her about it for months in advance. What kind of party does she want? What does she want to do? What kind of food does she want to eat? Nothing.
She was apathetic about her blah blah 29th birthday.
Of course I wasn't that way about being in my prime.
Nonetheless, I wanted to do something special for my dear friend. And all I had were a few clues:
1.She loves gnocchi and had been hinting to me to make some after my first go round.
2. The girls eats blue cheese by the wheel.
3. She likes the color purple.
4. She likes red wine.
So I decided to make gnocchi with some purple potatoes I picked up from a Russian farmer at the local Southeast (and not the hipster Southeast, the deep Southeast) Portland farmers market. The potatoes were tiny (smaller than eggs), so I didn't end up taking all the skins off. There was too much minuscule surface area and I am no ninja, plus the skins were thin anyway. I used a ricer as well which helped smooth everything out and added fluff to the dumplings. The results were great and I must say, making gnocchi gets easier the second time around. I will be making more soon, no doubt!
Purple Potato Gnocchi
1 lb Purple potatoes
3/4 cups flour (may need less or more - I used whole wheat flour)
Cabernet Caramelized Onion & Blue Cheese Sauce
1/4 cup butter
1 sweet Walla Walla Onion
1/4 cup Cabernet Sauvignon
1/3 - 1/2 crumbled blue cheese
2 Tbsp minced green onions (I would have used chives if I had them)
Directions (* if you are making the sauce as well start caramelizing onions while potatoes are boiling):
1. Peel and boil potatoes in salted water until tender ~ 20 minutes.
2. chop potatoes up into small cubes.
3. Either use a fancy ricer or your hands or both and mash into pulp.
4. Add egg, salt and flour until a non-sticky dough ball is formed.
5. Cut the dough into quarters and roll each quarter out into a long rope until it's about the width of your index finger.
6. Using a floured knife, cut the dough into sections.
7. Make ridges using a fork.
8. Bring a large pot of water to boil. Season water with salt and add gnocchi. Cook until gnocchi float to top. Gently drain.
For the sauce:
Melt butter in a large skillet on medium heat. Add onions and cook on medium-low for about 30 minutes. Once the pan starts browning add the wine and scrap pan. Add recently drained gnocchi to skillet and swirl together with blue cheese so it melts slightly. Serve immediately with freshly minced green onions/chives.