Potato Gnocchi
Wasting food is not in my vocabulary 🚫. I set a priority to use up all the ingredients and leftovers in my refrigerator by making new and old recipes. Does that come from my catholic background and the way I was raised? Maybe… but I’m pretty sure that the cost of living is the main reason for my “no-waste food” attitude.
Although I make an effort to not throw any food out, sometimes I have to. One food item I never really gave much thought to until I started working as a food/recipe analyst for an American cooking website was mashed potato leftovers 🥔. Yes, I have made some potato pancakes from the leftovers in the past which were very good and I should eventually share them with you but besides that, I never made anything from them.
After Thanksgiving 🦃, I had a ton of leftovers from my Mixed Mashed Potato recipe. I didn’t want to waste any but didn’t want to eat potato pancakes for breakfast the entire week either. That is when the idea of making Potato Gnocchi came about! These little potato pillows are tender and tasty!
In the video 🎥, I also show you a sauce that goes very well with this Potato Gnocchi recipe. Sometimes though, I like to use different sauces of mine which are my Classic Marinara Sauce, my Bolognese Sauce, Pasta Sauce or Roasted Red Pepper & Sun-Dried Tomato Pasta Sauce. It all depends how I feel that day…
This easy recipe turns your leftover potatoes into a delicious meal that everyone will enjoy 😍! Of course, this Potato Gnocchi recipe is made with another recipe so if you want the full experience, I recommend you try my Mixed Mashed Potato recipe. Here’s another similar recipe you’ll certainly enjoy… Gnudi aka Malfatti
Bon Appétit!🍽
Here are other incredible classic Italian recipes for you to try…😀
– Veal Ossobuco
– Mushroom Risotto
– Tiramisu
– Panettone
– Chicken Vesuvio
– Orzo alla Milanese
– Spaghetti Aglio e Olio
and for even more pasta and pizza recipes 🍝🍕, click on this link… Recipe Category • Pasta & Pizza
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Potato Gnocchi
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Ingredients
GNOCCHI
- 2 cups leftover mashed potatoes see Recipe
- 1 large free-run egg yolk
- 1/2 cup ricotta cheese, drained tips & tricks
- 1/2 tsp. ground Himalayan pink salt
- 3/4 cup unbleached all-purpose, divided plus more for dusting and kneading
RICOTTA TOMATO SAUCE
- 1 tbsp. olive oil tips & tricks
- 1/3 cup red onions, finely chopped
- 2 large cloves garlic, pressed
- 1/4 tsp. red pepper flakes, or more to taste
- 1 can (28 oz.) San Marzano whole tomatoes, crushed
- 1 tsp. Italian seasoning see Recipe
- 1/2 cup ricotta cheese, drained tips & tricks
- 1/4 cup 35% heavy cream
- grated Parmesan cheese, such as Grana Padano, for garnish
Directions
- To quickly remove ricotta cheese moisture, line a plate with paper towels and spread the cheese out evenly. Place another paper towel on top and pat down to absorb excess moisture. Remove the paper and spoon cheese into a bowl; set aside.
- In a large bowl, add a can of tomatoes and carefully crush them with your hands; set aside.
GNOCCHI
- In a large bowl, combine mashed potatoes, egg yolk, ½ cup ricotta, salt and ½ cup flour; stir to combine before adding the remaining flour and mix again.
- On a very well-floured work surface, dump on the potato mixture. Add more flour and knead until no longer sticky (add as much flour as needed).
- Shape into a ball and divide by 4. Roll a ¼ at a time into a long tube of 1-inch, doing a back and forth motion by putting a little pressure on the middle and working your way out to the ends.
- Flour a bench scraper and cut the dough into 1-inch long pieces.
- With the back of a well-floured fork, press down on each gnocchi.
- Place gnocchi on a large baking sheet lined with a silicone mat or wax paper and transfer to the fridge for 40 minutes.
RICOTTA TOMATO SAUCE
- Meanwhile, in a large deep saucepan over medium heat, add oil. When it gets hot, add onions and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add red pepper flakes and quickly sauté for 30 seconds.
- Add the crushed tomatoes and bring to a boil. Add Italian seasoning, reduce the heat to medium-low and simmer gently for 10 minutes.
- Add ricotta cheese to the sauce and stir until very well incorporated; simmer for 10 minutes.
- Add heavy cream, stir and simmer for another 10 minutes. Keep the sauce warm until ready to serve.
- Bring a large pot of salted water to a boil.
- Working in batches, drop gnocchi in and as soon as they rise, remove them using a spider strainer.
- Transfer them to the sauce. Stir until gnocchi are well coated.
- Spoon onto a plate and sprinkle Parmesan cheese on top.
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