Vitelotte gnocchi

Purple gnocchi? Yes, they really are! Vitelotte is a French kind of potato and have kind of a nutty flavor. Great for creating vitelotte gnocchi!

1 hours 10 minutes 4 people Main course
Vitelotte gnocchi


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  • 1 kg vitelotte potatoes
  • about 6 tablespoons all-purpose flour + extra
  • 1 egg yolk
  • a small handful of grated Parmesan cheese + extra for serving
  • pepper and salt to taste
  • butter
  • optional: bacon lardons or onions rings and mushrooms for a vegetarian variation
Vitelotte gnocchi ingredients
↑ click on the photo to enlarge

Kitchen equipment

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  • oven tray lined with parchment paper
  • large bowl
  • fine sieve & ladle
  • cheese grater
  • knife or dough cutter
  • fork
  • large pan
  • skimmer
  • clean kitchen towel


1 hours 10 minutes 4 people Main course

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Preparation -- 1 hour

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. You need a vitelotte potato puree, but for this recipe, it needs to be as dry as possible.

Therefore we think it's best to roast the potatoes, with their skin on, in the oven for about 30 minutes. Depending on the size of the vitelotte potatoes. If you decided to cook the potatoes, cook them with their skin on.

When the puree is too wet, you need to add a lot more flour and that would be less delicious for the end result. Let them cool off a bit, until you can handle them with your hands.

PEEL off the skin and use the fine sieve and ladle to press them through the sieve to create a very smooth puree. Now you have your vitelotte puree, you add in a tablespoon of flour at a time and knead the dough with your hands.

Also, add the grated Parmesan cheese and the egg yolk. Keep on kneading until the dough isn't sticky anymore. If necessary, you need to add more flour than listed in the ingredients. Season the dough with some pepper and salt. 

Vitelotte gnocchi
Vitelotte gnocchi

Now divide the dough into 4 pieces and roll each piece into a long strip. CUT the strip into small pieces of about 2 cm using a knife or dough cutter.

ROLL the small pieces into small balls. Gently press the ball onto the back of a fork and roll it to create the gnocchi pattern. You will get the hang of this very soon!

Keep on repeating until all the gnocchi is created, keep them under a clean kitchen towel to prevent them from drying out. Meanwhile, fill a large pan with water and salt and bring to a boil. 

Vitelotte gnocchi cooking in pan
Vitelotte gnocchi cooking in pan

Finishing the vitelotte gnocchi -- 10 minutes

COOK the gnocchi in batches to prevent them from sticking together in the water. Let them cool off on a clean kitchen towel, again to prevent them from sticking. 

Cooling off the vitelotte gnocchi
Cooling off the vitelotte gnocchi

When all the gnocchi is cooked, you have to reheat them by baking them on high heat with some butter. You can ADD bacon lardons as we did, or make a vegetarian variation by adding onion rings and mushroom slices.

Finish it off with some more grated Parmesan cheese. We hope you like it!

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