Gnocchi
Whenever Brenda has leftover mashed potatoes she makes one of two things:
Gnocchi
Today she’s making gnocchi, a potato-based dumpling that’s treated like pasta because it’s served with a sauce. Brenda’s go-to sauce is her Non-Vodka Cream Sauce which we’ll post later this week!
Gnocchi
Add water to a large pot and set to high heat.
While waiting for water to boil, in a mixing bowl combine:
2 cups mashed potatoes
1 egg
1 tsp salt
Mix well and then knead in:
1 1/2 cups flour
Turn dough onto floured countertop (or mat) and roll into long snakes (diameter 1"). Use a pastry scraper or knife to cut "snakes" into 1/2" lengths. Roll the 1/2" lengths under a fork to create ridges in the gnocchi.
Add to boiling water and cook 4 minutes at a rolling boil. Strain. Toss with sauce and serve.
Brenda’s Tips:
Serving Size: 4
Brenda isn't a big leftover fan but she hates to waste. So she will repurpose leftovers into ingredients for a fresh new meal. Note: John does love leftovers and is glad to find them in the fridge.
Some great sauce options .....
Brown Butter & Sage
Pesto
Window to B’s Kitchen…
How to roll gnocchi with a fork:
