Mashed Potato GnocchiPosted: October 19, 2011
Earlier this week, I received some promising news about my future career. I had a meeting at a day school in Worcester that wants to start a Chinese program next year for their middle/upper school. I am so excited for this prospect! Like blissfully giddy excited. After the meeting, I met my mom for lunch and dropped by Holy Cross to visit/drop off some extra baked goods. This is one of my constant concerns. Finding outlets for my excess baked goods so they will be consumed in a reasonable timeframe, allowing me to then go on and make the next thing. Because I plan out everything. Seriously, I do. I have a post it on my Mac dashboard dedicated to listing out things I want to bake in the near future.
Anyway, I love giving my baked goods away to others, mostly because I love sharing what I make with others, especially if it’s something good. Unless it’s something really, really good. Then I might not share….but I probably will. Just ask the boys at Holy Cross, I think what I dropped off was in the later category. (I’ll be posting about it later, so don’t worry.) Also, I wanted to share (just pictures) of these amazing cheeses I got at Trader Joe’s last weekend. I could live in that store.
But enough about the future, let’s focus on the present, like this post about gnocchi. I think the first time gnocchi entered my consciousness was during high school. I vaguely remember the name being mentioned at an Italian restaurant once or twice, but I didn’t actually realize what it was until my foodie transformation. Now, I love gnocchi. Pillow-soft potato dumplings? Yes, please. You can also make gnocchi with ricotta, a method I’ll be trying very soon. These are a snap to throw together and use up extra mashed potatoes! My mound of leftover mashed potatoes was starting to worry me, as I hate throwing out food, but thankfully this recipe saved the day. I thoroughly enjoyed them, and I hope you do too.
Leftover Mashed Potato Gnocchi
Adapted from this site
Makes 3-4 servings
2 ½ cups leftover mashed potatoes
approximately 2 cups all-purpose flour (I think I used more like 3)
pinch of nutmeg
salt and pepper as necessary
Force the mashed potatoes through a fine mesh sieve or a potato ricer and remove skins. Put them in a medium bowl, make a well in the center, add the eggs and beat lightly. Add one cup of flour, nutmeg, salt and pepper (you can decide how much to ad, if your mashed potatoes are already seasoned, you can probably omit more seasoning) and mix. Continue adding flour one cup at a time to make a moist, but firm dough.
Turn the dough out onto a lightly floured surface, shape into a ball, and divide into 6 smaller balls.
Put a large pot of water on to boil. Make sure to salt the water, about a tablespoon’s worth.
Roll each ball into a log and cut it into ¾ inch pieces. Pick up each piece, press into a fork with your thumb and roll off. Mine didn’t really want to keep their indentation, so if yours don’t either, it’s ok.
Drop the formed gnocchi into the water. When they float to the top they’re done, about 3 minutes. I also put some of the formed gnocchi on a wax paper lined plate and put them in the freezer to save for later. After about an hour, I transferred them to a Ziploc bag. They cook the same way, but will take a few minutes longer.
Drain your cooked gnocchi and serve. I used regular tomato sauce and grated cheese, but gnocchi are versatile, so any sauce used on pasta would work well.