Purple potatoes make this dish spectacular, so resist the urge to substitute them. Commonly used in South American cuisine, these heirloom tubers taste like russet potatoes but are rich in antioxidants due to flavonoids responsible for their purple hue.
Serves 4
Ingredients
• 1 (17.6-ounce) package fresh gnocchi
• 1 bunch broccolini, chopped and cooked
• 10 baby purple potatoes, cooked and cubed
• 1 (133⁄4-ounce) can artichoke hearts, drained and quartered
• 3 tablespoons capers
• 1⁄2 cup olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons pesto
• Salt and freshly ground black pepper to taste
1. Cook the gnocchi according to package directions, drain, and put into a serving bowl. Add the broccolini, potatoes, artichoke hearts, and capers.
2. Whisk together the oil, vinegar, pesto, salt, and pepper. Pour over the vegetables and toss to combine. Serve.
Gnocchi
A knot-shaped pasta most commonly made with mashed potatoes and flour, gnocchi, when freshly made and right from the boiling water, are so delicate they seem to whisper. Another less common version is made with semolina flour, milk, and cheese. You can make potato gnocchi yourself, but fresh ones are sold at Italian markets and some supermarkets.
