What to do with a mound of leftover mashed potatoes? Whip up fresh Gnocchi for my fiance, of course! After a lovely meal of baked chicken I found myself with a huge bowl of mashed potatoes, I learned that these don't freeze well. (The milk doesn't like the freezer) I googled a few things and came up with the brilliant and carb loving idea of Gnocchi with a spicy sauce for a meatless Monday dinner.
I borrowed a few ideas few different sites and came up with the recipe below. Its light but not too light, but not has heavy as the usual all potato belly bombs:
2 cups cold mashed potato
1 cup part skim ricotta cheese
2 tablespoons Parmesan cheese
2 large fresh eggs
1.5 - 2 cups flour
+ a few sprinkles for the board
Mix cheese, eggs, cheeses with the leftover potatoes in a large bowl with an electric mixer. This will ensure all the little lumps are smoothed out. Add flour and mix gently - starting with spoon and finishing with fingers, its the best way to incorporate. Texture should be a bit sticky and softer than regular pasta dough.
Once incorporated roll it out onto a large cutting board or counter - dust with flour. Roll into small balls and cover the remaining dough. Roll into 1 inch wide snake-like shapes. Using a sharp floured knife or scraper cut into small 1/2 inch slices. Freeze on parchment or wax paper lined baking sheets till you cut through the rest of the dough...it will make a lot.
To cook:
Warm a saute pan, add a drizzle of oil and small pad of butter
Boil in large pot of salted water for a couple mins, don't know the exact time but its ready when it floats to the top. Remove with slotted spoon and let water drain, add to the warm pan and heat till golden brown, add a few spoon fulls of spicy sauce and cover to heat through.
Sprinkle fresh basil and grated parm and serve right from the sauce-pan
Variations: Pesto, Brown Butter + Sage, Meat Sauce, or Vodka Sauce
Heat olive oil and add shallots, garlic, red pepper flakes, add steps when garlic starts to brown, when browned and tender remove from pan. Add leaves, sprinkle w/S&P and cover till wilted - toss stems back in to serve
3. Pan roasted Carrots from the Rowayton Farmers Market
Pealed carrots, cut into thin strips
Fresh parsley/oregano or thyme
Heat olive oil and add rinsed carrots, cover and heat over medium heat for 10 mins, tossing lightly. Allow to brown on all sides before adding herbs Cook till tender but still has some bite in the center
With 98 degree heat its hard to cook and be creative, takeout is too easy but too much money and can be fatening. Tonight I am going with an asortment of light summer, italian specialties:
Plum Tomatoe with basil and Burrata Mozzeralla over grilled chiabata Spicey Turkey Sausage with grilled bell peppers over pollenta cakes Light Rose' with a splash of berry seltzer
