The Local Ladle

Purple Gnocchi with Asparagus & Blue Cheese


Gnocchi, like perogies, have been a staple comfort dish in my family since I can remember.  My mom would prepare it with a basic red sauce or simply tossed in melted butter.  When it comes to delicious fresh gnocchi, it is always better to keep it simple!

When creating the recipe below I wanted to only use a few ingredients and really highlight the freshness of the homemade gnocchi.  My first thought when brainstorming recipes was a list of flavors I like when eating just plain potatoes.   It took me to the summer time and the grill.  Hence the asparagus… lemon… and fresh mint and basil!

It might not be your traditional gnocchi, but it’s a recipe that gives you a pop of freshness, creaminess, and comfort!


Purple Gnocchi with Asparagus & Blue Cheese

Serves: 4



-1 pound purple potatoes
-3 tbsp butter
-1-2 cups all-purpose flour, plus extra for dusting
-1 egg


-1 cup of cream
-1/4 cup of crumbled blue cheese
-1 bundle of asparagus, blanched with each stalk cut into 3 pieces
-1 lemon, zest and juice
-2 tbsp of mint, shredded
-2 tbsp of basil, shredded
-Shaved Parmesan to garnish


  1. Boil the potatoes in salted water until soft, abiut 20 minutes. Drain and once the potatoes are cool, peel off the skins.
  2. Return potatoes to the pot, add one tablespoon butter and mash. Stir in the flour, egg and one teaspoon of salt.
  3. Knead until potatoes form soft dough. Add more flour if the dough is too soft and sticky. On a floured surface, roll small portions of the dough into a long rope.
  4. Cut the rope into ¾-inch pieces. Press each piece of dough with a fork to make indentations. Bring a large pot of lightly salted water to a boil. Cook the gnocchi in batches until they float to the top, about 3-5 minutes.
  5. In a frying pan, melt butter until bubbling and add lemon, cream, blue cheese, salt and pepper. Toss in asparagus and gnocchi, then serve immediately with mint leaves and parmesan.


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