Holiday Leftovers Recipe: Homemade Gnocchi12/21/2015
All that changed this year, my friends. Not only did I find a new, healthy way to make my mashed potatoes, but I found a de-li-cious way to repurpose them, and I'm going to share both with you today!
First, how I make my mashed potatoes.Okay, usually I make my mashed potatoes with gold potatoes, sour cream, a bit of milk, and some seasonings. This was always well and good, but this year I decided to try something a little different. I've been seeing different ways to substitute greek yogurt in recipes, and I figured, surely I could substitute the sour cream and milk for greek yogurt. Not only would this save me a step, but it would be a healthy addition to the potatoes, which would make my super health-conscious hubby happy.
We also had about four cups of potatoes leftover.
Having recently spent a week of eating leftover mashed potatoes post-Thanksgiving, none of us were interested in eating leftover mashed potatoes in their current form. Who could blame us? Queue a holiday episode of Chopped, and a contestant made gnocchi with their potato ingredient. Umm... I could do that!
Note: This is literally the first and only time I've ever made gnocchi, so it's not pretty, but it's darn delicious, and I've since learned you can "style" them different ways, so don't let my presentation deter you. This recipe is definitely worth a shot, and feel free to experiment!
Homemade Gnocchi Recipe (Using Leftover Mashed Potatoes)
- 2 Parts Mashed Potatoes
- 1 Part Flour
- 1 Egg, Beaten
- 3/4 tsp. Salt
- Dump half of your flour onto your work surface.
- Dump your mashed potatoes on top.
- Form a well in your mashed potatoes.
- Pour your beaten egg(s) into the well.
- Add your salt.
- Add your remaining flour on top.
- Work the ingredients together until incorporated, then gently knead the dough for a couple of minutes.
- Add more flour as needed until the dough doesn't stick to you or a rolling pin.
- Divide your dough into equal portions. (I had four.)
- Roll each portion until it's about 3/4" in diameter.
- Cut the roll into bite-sized portions.
Now, this is where I went all fancy trying to "style" my portions. It didn't work out for me. Basically, you want to either use a fork, or your thumb, and make some sort of indentation in the portions so your sauce has something to "stick" to. On Chopped, the guy just pinched an edge. I tried to roll the dough down the tines of a fork, but it took a really long time to form and was just an overall pain in the tush. Do whatever you think will work best for you!
- Place your portions into a pot of salted, boiling water.
- Once they float, they're ready!
Then, add your sauce of choice, a sprinkle (or more, if you'd like) of cheese, and you have yourself some tasty, homemade pasta, and no more mashed potatoes!
Do you have any tips for utilizing leftovers? What are some of your favorite ways to use Chobani Greek Yogurt? Be sure to visit www.chobani.com/culture/recipes for more inspiration!