Last night I turned the leftover mashed potatoes (from potatoes from my garden) into gnocchi. Topped with pesto made from basil, parsley and oregano out of the garden, it was delicious.
My gnocchi recipe is dead easy.
- Into a pot of cold mashed potatoes (or warm, it really doesn’t matter – but the potatoes should have been mashed with a bit of salt, butter and maybe nutmeg for taste) add an egg and then keep adding flour until the dough is of a consistency that you can turn into tiny dumplings. Some chefs say less flour is better as the gnocchi tastes more like potatoes that way. I prefer a bit more flour so the gnocchi holds together and is a bit chewier after cooking.
- Dump the dough onto a floured surface and roll it, one chunk at a time, into a sausage shape.
- Cut the “sausage” into small dumplings and roll them through some flour.
- Bring a pot of water (with a bit of salt) to the boil and drop in the gnocchi dumplings.
- Return the water to a boil and when the dumplings float, the gnocchi is done.
- Serve with whatever sauce tickles your fancy. I prefer basil-based pesto but blue cheese and cream sauce is also fantastic.