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August 10, 2015 / mintcustard

Potato gnocchi – using up leftover mashed potato.

Potato gnocchi, little pillows waiting to be cut.

Potato gnocchi, little pillows waiting to be cut.

I’m going to have to apologise for this potato gnocchi recipe post. I didn’t intend to write this up but am going to as an aide memoire for my daughters. The measurements are a little vague but when making gnocchi you need to trust your judgement and the feel of the dough. The wetness of the mash, the effect of the weather on your flour and the size of your eggs will all make a difference. After all the Italian Nonnas who make this often are the masters of cooking by instinct alone.

Take an amount of leftover mashed potatoes and add in an equal amount by volume of self raising flour, along with a beaten egg.  You may need a little more or a little less flour. I tend to add half of the flour first and then little by little. The resulting dough needs to be not sticky. Firm enough to roll into sausage shapes but not so firm that it feels too solid.

Dust a work surface. Roll the dough into sausages about the thickness of a thumb. Cut into 1″ long sections. You can leave the gnocchi like this or run the tines of a fork over each one to leavean impression. This gives more ridges for the sauce to stick onto.

Fill a large pan with salted water and bring it to the boil. Slide in the gnocchi, they will puff up a little and when the pop to the surface they are done. You can serve them simply sauted in butter and sage (as I prefer) but my girls love them in passata with a little mozzarella and basil.

Now I’ve made these today I’m contemplating making more gnocchi but with some other leftover root vegetables added. Carrots?. Beetroot? Sweet potato? Has anyone done this? What was the outcome?

As I used leftover mashed potato I’m linking this to Credit Crunch Munch. Credit Crunch Munch is a monthly blog hop originally thought up by Camilla from Fab Food 4 All and Helen from Fuss Free Flavours. This month the link up is being hosted by Charlene from Food Glorious Food. 

Elizabeth's Kitchen Diary

I’m also going to link this up to the #NoWasteFoodChallenge hosted by Elizabeth at Elizabeth’s Kitchen Diary.

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8 Comments

Leave a Comment
  1. Camilla / Aug 10 2015 5:07 pm

    What a fab and frugal idea Becky:-) Thank you for sharing with #CreditCrunchMunch;-)

  2. Stephanie Jane / Aug 16 2015 8:30 am

    So simple – in theory! – and I bet the gnocchi taste a lot better than storebought too. Would your leftover mash have been mashed with butter, or does just plain potato work better for the gnocchi?

    Stephanie Jane

    • mintcustard / Aug 16 2015 6:22 pm

      There was a little butter in them but not much. Unbuttered would work well, the potatoes are salted though.

  3. Helen @Fuss Free Flavours / Aug 19 2015 5:34 pm

    I’ve not made gnocci for years – last lot I did contained pumpkin. Delicious! thanks for linking up to #creditcrunchmunch

  4. Elizabeth / Sep 12 2015 7:12 am

    I love homemade gnocchi! Thank you for sharing this with the No Waste Food Challenge 🙂

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