Cheese Stuffed Purple Potato Dumplings with Pesto

Purple potatoes. They are certainly a showy dish to create! Did you know that they are also high in antioxidants, like most berries, and shown to boost your immune system and prevent certain cancers? I've used them to cook these dumplings and I've made gnocchi out of them. The color tends not to stay as vivid as they first appear, sadly. But, who can't love a naturally colorful vegetable as this? I think they are a bit starchier and nuttier than regular potatoes but sure to add color to any potato recipe!

10-12 small purple potatoes
1/4 cup flour
1 Tbsp cornstarch
1/8 Tsp pepper
1/4 Tsp sea salt
1/2 medium egg, beaten
1/4 cup bleu cheese crumbles

 

Recipe Adapted from Honest Cooking

Peel the potatoes and boil them in a pot of salted water for 15-20 minutes until tender. Mash them with a hand mixer or in a stand mixer. Refrigerate overnight.

 

The next day, mix in the other ingredients in and divide evenly, scooping out tablespoons. Then, roll them into neat balls with your hands.

Make an indentation down into the tops for the cheese. Insert the cheese and pack tightly, then close the hole. Lay them out on parchment paper until ready to cook.

Bring another pot of salted water to a boil and reduce to medium low. Drop in the dumplings, a few at a time and cook until they float, plus an additional minute to ensure that the cheese is melted. I topped mine with a dollop of fresh pesto. These are sure to wow anyone you cook them for.