Active Time: 45 Mins
Total Time: 1 Hour
Yield: Serves 4 (serving size: 1 cup)
When life gives you extra mashed potatoes, turn them into pillowy gnocchi. This transformative leftovers dish is comforting, easy, and less intimidating than you think. The flour adds just the right amount of starchiness, while the butter and cheese provide salty goodness that perfectly complements the subtle crunch that comes from the toasted exterior.
- 1 1/4 cups all-purpose flour
- 2 cups cold leftover mashed potatoes
- 1large egg
- 1 1/4 teaspoons kosher salt, divided
- 3 tablespoons unsalted butter, divided
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
How to Make It
Pour 1 cup of the flour onto a work surface. Add cold mashed potatoes, and create a well in center of potatoes. Crack egg into the well, and whisk lightly with a fork. Sprinkle with 1/4 teaspoon of the salt. Use hands to combine ingredients and create a dough. Add remaining flour, as needed, to keep dough from sticking. Do not over work the dough.
Divide dough into 4 to 6 portions, and roll each portion into 3/4-inch wide “logs”. Using a knife or bench scraper, cut each rope into 1/2 to 3/4-inch pieces.
Flour the back side of a fork. Working with 1 piece at a time, roll gnocchi down back side of fork to create small ridges. Repeat with remaining gnocchi, and chill 10 minutes.
While gnocchi chills, bring a pot of salted water to a boil. Cook gnocchi in batches in boiling water until all pieces are floating, about 4 minutes. Use a slotted spoon to transfer gnocchi to a plate in a single layer.
Melt butter in a large non-stick skillet over medium-high. Add boiled gnocchi to hot skillet; cook, stirring occasionally, until lightly toasted and golden, 2 to 3 minutes. Sprinkle with Parmesan, pepper, and remaining salt.
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