When you heard people say “eat the rainbow” they really meant it! With heaps of benefits, vegetables with certain pigments present with a variety of phytochemicals (plant-derived compounds) that have positive effects on health! Purple potatoes (including purple sweet potatoes) have been studied for years to find out if they’re really that much better than your classic white potato.

The results are in and I think we’ll all be happy to note that the purple potatoes are rich in polyphenols including anthocyanins which provide their purple-blue colour! Purple potatoes present with a minimally lower glycemic index compared to red, yellow and white potatoes. This is thought to be due to their higher polyphenol content (Ramdath, 2014). Further research suggests that red or blue potatoes contain 2-3 times the antioxidant potential as their white and yellow fleshed counterparts (Lachman, 2005). So why not introduce a little colour in your life?

It should be noted that the skin of the potato should also be consumed to the most benefit as it contains about half the fibre present in the whole tuber (Beals, 2018).

To pair with this dish, a tannins-rich and full-bodied red wine such as the Catena Malbec 2017 from Mendoza, Argentina is perfect to break through the sharp parmesan, sweet peppers, fluffy sautéed gnocchis and herbal pesto. This wine presents with earthy, blackberry and leathery tones that are englobed in a comforting oak aroma and a floral finish. A big thank you to Noble Estates for providing a selection of wines to work on pairings with! Stay tuned to find the next recipes featuring carefully selected wines!

Purple potato gnocchis

Ingredients:

  • 700g purple potatoes
  • 1 egg yolk
  • 100g all-purpose flour

Method:

  1. Preheat oven to 375F.
  2. Bake the potatoes on a baking tray for 35-45 min or until fork tender.
  3. While hot, remove the skin, allowing steam to escape (leg moisture will lead to a fluffier gnocchi)
  4. Once cooled, either grate the potatoes on fine grater or pass through potato ricer.
  5. Weigh the grated/riced potato to achieve 500g of grated potatoes.
  6. Sift flour and spread yegg yolk overtop.
  7. Gently begin combining the ingredients in a folding pattern and gently kneed until the mass forms one cohesive ball (avoid overworking dough or you’ll get tougher gnocchis).
  8. Divide dough into 8 pieces and roll out into 1 inch diameter logs (you can use more flour on your work surface if required).
  9. Slice the dough into 1cm pieces and toss in flour to avoid sticking.
  10. *At this point you can freeze you gnocchis on a baking tray and then transfer to sealable container for storage if required.
  11. Further instructions lower down!

Roasted vegetables (Serves 2):

Ingredients:

  • 3 peppers
  • 1 large zucchini
  • 2 tsp. olive oil
  • 8 olives, or to taste

Method:

  1. Preheat oven to 375F.
  2. Slice peppers into 1/2 inch or 1cm strips.
  3. Slice zucchinis into 1/4 inch or 0.5cm slices.
  4. Spread on baking sheet and drizzle with olive oil. Add the olives, season with a few pinches of salt.
  5. Roast for 40 min flipping halfway through or until roasted and tender.

Purple Potato Gnocchi with Roasted vegetables

Ingredients:

  • Gnocchis
  • 2 tsp. olive oil
  • Roasted vegetables
  • Pesto or herb sauce of choice
  • Parmesan shavings

Method:

  1. Bring a medium pot of water to a boil and reduce to simmer. Season generously.
  2. Add the gnocchis to the water and allow to cook until they come to the surface and cook for an additional 1-2 min.
  3. Strain the gnocchis to remove excess water. Keep about 1/4 cup of cooking liquid.
  4. Over medium-high heat, in a large pan, add the oil and then drop in the gnocchis. Fry until golden brown and add the roasted vegetables and pesto. If the sauce needs to be more fluid, incorporate gnocchi water and stir.
  5. Serve warm with parmesan shavings.
  6. Enjoy!

References:

Ramdath, D. D., Padhi, E., Hawke, A., Sivaramalingam, T., & Tsao, R. (2014). The glycemic index of pigmented potatoes is related to their polyphenol content. Food & function5(5), 909–915. https://doi.org/10.1039/c3fo60395d

J. Lachman, K. Hamouz (2005) Red and purple coloured potatoes as a significant antioxidant source in human nutrition – a review PLANT SOIL ENVIRON., 51, 2005 (11): 477–482

Beals, K.A. Potatoes, Nutrition and Health. Am. J. Potato Res. 96, 102–110 (2019). https://doi.org/10.1007/s12230-018-09705-4

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