|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.
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.
Serves 2 (about 20)
½ LB Leftover Baked Russet Potatoes, grated
1 TB Cornstarch
1 TB Sharp Cheese, grated
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.
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.
I made a reduced cream sauce with garlic, Tomme Collins, and sriracha (so good).