Monday, September 29, 2014

Lazy Girl Gnocchi

There's definitely a legit, old school, traditional way to make gnocchi. Friends, this is NOT a tutorial on how to do so! I'm positive that there are several really good Italian girl blogs that share their nonna's passed down recipe.  This is my lazy girl / busy mama / using all the leftovers recipe for gnocchi. Take what you will, but I promise that it's a delicious way to use your leftover mashed potatoes for a new meal that your family will love!

Gnocchi is a versatile dish. You can serve it with your favorite red sauce, or make a delicious pan sauce with the meat that you are cooking that night and pour it over gnocchi as a side. On this night I experimented with making an Alfredo style sauce with lemon essences, which needs some tweaking. A couple summers ago I shared a Gnocchi Mac n Cheese recipe that I found on Pinterest, which uses Gruyere, Fontina and Parmesan. Delish. Truth be told, that was my first pin ever. You know how you remember your first CD? Well, I guess I won't be forgetting my first pin either!

This recipe will make enough for 2 adults. If you have more mashed potatoes or want to make extra to freeze, just follow the ratio of 2 cups of flour : 1 cup of mashed potatoes.

You will need:
1 cup of leftover mashed potatoes (it's ok if you seasoned them with cream, sour cream, salt / pepper, whatevs. Again, this isn't traditional gnocchi so everything goes!)
~2 cups of flour
1 egg yolk

You will do:
1. Make a little volcano of mashed potatoes on your work surface. Dump your yolk into the crater.
2. Work the yolk into the potatoes using your hands.
3. Add 1/2 c of flour at a time, working the flour into the dough. You might not use all of the flour, it just depends on the consistency of your potatoes. Continue to add flour until your dough is firm but not hard. Keep your hands and working surface well floured to avoid sticky dough.
4. Divide the dough into quarters and roll each piece into a log, about the width of your finger.
5. Cut 1/2" long pieces (perfection is not necessary).
6. Bring a pot of salted water to boil.
7. Using a fork, gently roll each piece up the fork to create the trademark indentations. Keeping your fork floured will help prevent the gnocchi from sticking to it. Fun fact: the ridges on gnocchi are there to hold sauce to the noodle better. All pasta noodles were developed with different shapes to compliment the type of sauce they are served with. You can freeze them on a floured cookie sheet at this point for later use.
8. Drop the gnocchi into the boiling water and wait for them to float, should be about 2 minutes.
9. Scoop them out and allow them to drain.
10. Most people top them with their favorite sauce at this point, but I like to give them a quick pan fry in a bit of olive oil to give them a slightly crispy side.


  1. This comment has been removed by the author.

  2. These look good I'll have to try out this recipe.



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