Gnocchi, with a slight twist on the classic!

Rolling out the dough for the Sevilla potato gnocchi

Rolling out the dough for Anneliese blue potato gnocchi
Rolling out the dough for Blue Anneliese potato gnocchi
Blue Anneliese potato gnocchi

Sevilla or blue Anneliese potato gnocchi with wilted rainbow chard, garlic brown butter, parmesan & balsamic

  • Servings: 4
  • Difficulty: easy
  • Print

I have used two varieties of potato here, Sevilla which has a lovely buttery colour and flavour and the blue Anneliese with a slightly nutty taste for something a little different to try


  • 850g-1kg potato which have baked in the oven with some sea-salt until cooked.
  • 100g Plain flour plus a little for dusting
  • 1 x Egg whisked
  • ½ x tsp salt
  • 125g unsalted butter
  • 2 x cloves of garlic chopped
  • Good bunch of rainbow chard, shredded
  • 1 x sliced red onion
  • 1 x tbsp balsamic vinegar
  • 1 x tsp dried oregano


  1. Remove the skins from the potato while still warm and pass through a medium sieve or potato ricer. This helps to aerate the potatoes which will result in a lighter dough. You should have approx. 450-500g of sieved potato.
  2. Sieve the flour onto a clean work surface and blend in the salt.
  3. Gently, start to work the potato in with the flour, make a well in the centre, add the beaten egg and bring together to form a soft dough, without working it too much and using only a little flour if it is a bit sticky.
  4. Pat out into a square shape and divide dough into 4-5 pieces using a knife or dough scraper.
  5. Roll out into long strips with your hands, lightly dusting with flour as required. Cut into 1.5cm lengths approx., place on a lightly floured baking parchment on a tray and cover with a clean tea towel or cling film.
  6. Place a large saucepan of water onto heat -when it has reached a rolling boil, drop in the gnocchi little at a time so that it does not stick together. When it starts to float, leave for around 20 seconds, and then remove from the water with a strainer onto a tray. Continue cooking the rest of the gnocchi.
  7. Place the butter in a large frying pan on medium heat, add in the sliced onion sauté for 3 min’ – then add in the garlic, reduce heat slightly and continue cooking until butter foams and starts to darken to a light brown colour. Stir in the chard & oregano and stir around until wilted.
  8. Toss the gnocchi in with the butter & chard and gently stir around. Drizzle over the balsamic vinegar & serve with some shavings of parmesan and a good grind of black pepper.

I forget sometimes how easy it is to make gnocchi, especially with so little ingredients, just like pasta, it is great at taking up robust sauces and flavours.

Vibrant blue Anneliese potatoes

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