My latest Leftover Dough Project turned out decidedly well!
Leftover dough can be a busy chef’s best friend, it seems, as gnocchi becomes potato pancakes topped with seared broccoli, onions and a mustard garlic glaze!
- 1 pound of potatoes (I used about five medium Yukon golds.)
- 1 cup potato flour
- 1 flaxegg
- 1 tea xanthan gum
- sprinkling of salt
Cook potatoes until fork tender.
Mash completely after drained. (I used a hand mixer.)
Add remaining ingredients and form into dough by kneading.
Roll into long strips and cut into 1″ pieces.
Refrigerate for at least a half hour.
Drop into boiling water and remove when the pieces float to the top.
Top with your favorite pasta sauce and relish saying the word “gnocchi!”
Making dough and leftover dough has also taught me to wear more grey.
It is the most forgiving color when covered in potato flour : )