Friday, August 5, 2011

Leftover Mashed Potatoes?

Came across this recipe in the mini magazine "Food." It was super easy and super perfect (even though I couldn't eat it. Scott had seconds!

Simple Potato Gnocchi

2 1/2 pounds potatoes (or roughly 3 -4 cups leftover mashed)
coarse salt
1 3/4 cups flour
1 large egg

Boil potatoes til soft, then run (peeled) through a ricer. [Note: I have no ricer, so I pushed the mashed potatoes through a colander; worked perfectly.] Sprinkle potatoes with flour and salt, then make a well and top with egg. With your hands, work it all together into a dough. Knead about 4 minutes, adding flour as needed (no pun intended). Divide into 8 pieces. Roll each piece into a rope (about 1/2 inch thick) and cut into 1/2 inch pieces. Place gently onto parchment paper. Boil a pot of water and place a few handfuls of gnocchi into water until they rise to the top, about 2 minutes. Place straight into sauce (or onto a rimmed baking sheet). Can be frozen on baking sheet then placed in a bag for up to a month (or whatever).


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