Purple Sweet Potato Gnocchi Chutney

Purple sweet potato gnocchi with cilantro mint chutney is my go-to dish when I want vibrant color and fresh flavors for dinner but still crave something comforting and hearty. The lightly crisped gnocchi paired with this tangy bright chutney is a showstopper even for weeknight meals and always impresses friends at the table.

I first made this when I found purple sweet potatoes at the market on a whim. Now I make it several times each fall and winter since my family cannot get enough of those gorgeous colors and the burst of herby ginger-lime chutney.

Ingredients

• Fresh mint: Gives the chutney its signature aroma and zing. Look for bright leaves with no black spots
• Fresh cilantro: Brings a fresh, almost citrusy note that pairs beautifully with the potato. Choose bunches with perky leaves and thin stems
• Lime: Adds tartness and keeps the chutney bright green. Use a juicy lime picked for its smooth skin
• Olive oil: Helps emulsify the chutney into a creamy spread. Reach for a fruity extra virgin variety
• Canned coconut milk: Optional for a hint of richness and creaminess
• Salt: Crucial for both gnocchi and chutney flavor balance. Use a fine sea salt
• Cooked purple sweet potato: Gives gnocchi its fun hue and a subtle earthy sweetness. Bake or microwave for a drier mash
• All-purpose flour: Brings the dough together. Use just enough for fluffy gnocchi. Sub gluten-free flour if needed
• Oil for pan frying: Best as a neutral one with a high smoke point. I usually use avocado or light olive oil

Instructions

Prepare the Chutney:

Combine fresh mint cilantro lime juice olive oil coconut milk and salt in a food processor or high-powered blender. Blend until extremely smooth starting on low and gradually increasing speed. Pause to scrape down sides and blend again until creamy with no chunks. Taste and adjust salt or lime juice as needed

Mash the Sweet Potatoes:

Spoon cooked purple sweet potato flesh into a large mixing bowl. Use a fork to mash thoroughly until as smooth as possible with zero lumps. Lumpy potatoes can make gnocchi fall apart in the pan so patience here pays off

Form the Gnocchi Dough:

Add salt and two tablespoons of flour to mashed potatoes. Mix and knead gently with your hands. If sticky dust with more flour sparingly until the dough holds together and feels soft but not wet. Use as little flour as you can for pillowy texture

Shape the Gnocchi:

Divide dough in half. Roll each half out on a lightly floured surface into long ropes about half an inch thick. Use a sharp knife to slice each rope into one-inch pillow shapes. If you like score gently with a fork for classic gnocchi ridges

Pan-Fry the Gnocchi:

Heat a nonstick skillet over medium-low flame. Pour in enough oil to coat bottom of pan thinly. Once shimmering place gnocchi pieces spaced apart in oil. Let fry undisturbed for three to four minutes until crisp and golden on one side then flip with tongs and repeat. Watch that the pan does not get too hot or outsides will burn before inside is tender

Toss with Chutney and Serve:

Once both sides are golden and crispy transfer gnocchi to a platter. Spoon cilantro mint chutney generously over top and toss to coat well. Serve warm for best flavor and contrast in textures

Purple sweet potato always amazes me the most in this dish. The color gets even deeper when pan-fried and always grabs attention around the dinner table. Once my niece saw them she swore they were magic food and ate a whole bowl without protest. Now it is our family rainbow food tradition.

Storage Tips

Store leftover gnocchi and chutney separately in airtight containers. Gnocchi can be refrigerated for up to three days and reheated in a skillet to crisp up again. Chutney’s flavors deepen after a day and can be used as a dip for other snacks or roasted veggies.

Ingredient Substitutions

If purple sweet potatoes are not available use orange or Japanese sweet potatoes. Try baby spinach blended into chutney if you run low on cilantro. Gluten-free flour blends work well in place of all-purpose for those with allergies.

Serving Suggestions

Serve alongside sautéed greens or a fresh cucumber salad for a complete meal. Top with toasted pumpkin seeds for extra crunch and healthy fat. Garnish with a tiny drizzle of extra coconut milk or a few extra mint leaves for drama.

Cultural and Historical Context

Gnocchi originated in Italy but every region seems to have its own twist. Using sweet potato instead of regular potato is a new world spin that brightens up cold-weather menus. The herby chutney brings in South Asian flavors and creates a fusion meal perfect for modern kitchens.

Seasonal Adaptations

Use lemon juice instead of lime in winter. Add a small green chili for heat in summer. Garnish with pomegranate seeds when they are in season for a jewel-toned look.

Success Stories

After making this for a vegan dinner party several friends requested the recipe. A friend swapped in Japanese sweet potato and still loved the gnocchi only the color changed. Even picky eaters like kids will try this dish because of the inviting bright colors.

Freezer Meal Conversion

Freeze uncooked gnocchi in a single layer on a tray till solid move them to a bag or container and store for up to two months. Cook from frozen in the skillet no need to thaw but add two to three extra minutes per side.

With just a bit of patience and these simple ingredients you can create a meal that is truly memorable. Bring some bright color and comfort to your next dinner with this stunning gnocchi.

Common Recipe Questions

→ What gives the gnocchi its vibrant color?

The rich purple hue comes from using cooked purple sweet potatoes in the gnocchi dough.

→ How should the cilantro mint chutney be made?

Blend fresh mint, cilantro, lime juice, olive oil, and optional coconut milk until smooth and bright green.

→ Can the gnocchi be prepared without pan frying?

Boiling is possible, but pan frying delivers a delicious crispy exterior that complements the doughy inside.

→ How do you avoid heavy or dense gnocchi?

Add flour gradually, using only as much as needed for the dough to come together without sticking.

→ What’s the best way to serve this dish?

Serve the gnocchi warm, immediately after frying, tossed or drizzled with the cilantro mint chutney.

→ Are there alternatives for cilantro or mint?

You can substitute one herb for more of the other, or try parsley for a milder flavor in the chutney.