Thursday, February 14, 2013

Gnocchi to the Rescue!

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.

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.

Potato Gnocchi
 Potato Gnocchi

Serves 2 (about 20)

½ LB Leftover Baked Russet Potatoes, grated
1 TB Cornstarch
1 TB Sharp Cheese, grated
1 Egg
Flour (I use King Arthur Gluten-free)

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.

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.

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.

 Don't skip the pan-frying!

I made a reduced cream sauce with garlic, Tomme Collins, and sriracha (so good).