Description
Purple Sweet Potato Gnocchi with Cilantro Lime Chutney is a vibrant, plant-based fusion dish that combines the comfort of Italian gnocchi with the bold, zesty flair of Indian-inspired chutney. The soft, pillowy purple sweet potato dumplings pair perfectly with a refreshing, tangy cilantro lime sauce for a stunning meal that’s as beautiful as it is delicious. Naturally gluten-free and full of color, it’s a show-stopping dinner for any night of the week.
Ingredients
Scale
-
- For the Gnocchi:
- 2 medium purple sweet potatoes (about 1 pound)
- 1½ cups all-purpose flour (plus more for dusting)
- 1 egg yolk (optional, for binding)
- ½ teaspoon sea salt
- ½ teaspoon ground nutmeg (optional)
- For the Cilantro Lime Chutney:
- 1 cup fresh cilantro leaves
- ¼ cup mint leaves
- 2 tablespoons lime juice
- 1 small green chili (optional)
- 1 clove garlic
- 2 tablespoons olive oil
- Salt to taste
- 1 tablespoon water (for blending consistency)
Instructions
- Cook and mash the potatoes: Boil purple sweet potatoes for 20–25 minutes until fork-tender. Drain, peel, and mash until smooth.
- Form the dough: Let cool slightly. Mix in salt and nutmeg. Gradually add flour and yolk (if using) until soft but not sticky. Avoid overmixing.
- Shape the gnocchi: Divide dough, roll into ropes, and cut into ¾-inch pieces. Use a fork to create ridges.
- Boil the gnocchi: Drop into salted boiling water. When they float to the top (about 2–3 minutes), remove and toss with olive oil or butter.
- Make the chutney: Blend cilantro, mint, lime juice, chili, garlic, olive oil, and water until smooth. Adjust salt and acidity to taste.
- Serve: Arrange gnocchi on a plate, drizzle with chutney, and garnish with microgreens or sesame seeds.
Notes
- Bake or steam potatoes if they’re too moist to prevent sticky dough.
- Use minimal flour for a soft, pillowy texture.
- Don’t overwork the dough — it should be light and tender.
- Freeze uncooked gnocchi on a tray, then bag them for easy future meals.
- The chutney also pairs wonderfully with grilled veggies or rice bowls.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course, Vegetarian, Fusion
- Method: Boiled
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Purple Sweet Potato Gnocchi, Cilantro Lime Chutney, Purple Potato Recipes, Vegetarian Gnocchi, Gluten-Free Pasta, Vibrant Dinner Ideas, Colorful Meals, Healthy Comfort Food