Recipe: Gnocchi + leftover dough recipe

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!

leftover gnocchi dough

Gnocchi

  • 1 pound of potatoes (I used about five medium Yukon golds.)
  • 1 cup potato flour
  • 1 flaxegg
  • 1 tea xanthan gum
  • sprinkling of salt
gnocchi!

gnocchi!

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.

“Fork each.”

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!”

Rolling out gnocchi

Rolling out gnocchi

forking 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 : )

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