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| Carrot and Spinach Gnocchi |
Last weekend, I was staring at half-empty bottles of
condiments and a few leftovers in the open refrigerator.
I had to get my creative on fast or send the husband out for
a take-away.
There were two leftover baked potatoes, a roasted carrot,
one egg, cheese (there is always cheese at our house) and some gluten-free flour
in the pantry.
I made a batch of gnocchi for two.
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| Gnocchi Dough |
It wasn’t a disaster.
In fact, it was brilliant.
I will always love gnocchi for being frugal, filling, and
easy; the finished dumplings have a chewy crispy outer skin, and a
creamy-textured interior.
Litlle bit of garlic, little bit of cream, and dinner was
saved.
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| Potato Gnocchi |
Serves 2 (about 20)
½ LB Leftover Baked Russet Potatoes, grated
1 TB Cornstarch
1 TB Sharp Cheese, grated
1 Egg
Salt
Flour (I use King Arthur Gluten-free)
Optional:
1/4 Cup Cooked Carrots
Place potatoes, carrots, cornstarch, cheese and egg in a
food processor fitted with a blade. Add a
pinch of salt.
Process. Dust with flour
and knead once or twice to create a dough. And yes, I didn't have enough carrot - so I made half the batch with cooked spinach, instead.
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| Formed Gnocchi Smiling at You |
Roll into an inch-thick “rope”. Cut into bite-size pieces.
Place gnocchi on a lightly floured baking sheet and
refrigerate 40 min. – 1 hour.
Cooking Instructions:
Bring two quarts of water to a light simmer.
Add dumplings, 5 or six at a time. Once they float, cook 4-6
minutes more, until puffed.
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| Ready for Pan-frying |
Remove with a slotted spoon and serve lightly pan-fried (in butter, of course). These may be made ahead of time, refrigerated, and fried at the last minute.
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| Gnocchi |
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| Gnocchi |
I made a reduced cream sauce with garlic, Tomme Collins, and sriracha (so good).
